jar (6 ounces) marinated artichoke hearts, drained, chopped
1/2
cup sun-dried tomatoes in oil, drained, chopped
1/3
sliced kalamata olives
2
tbsp chopped fresh parsley
Directions
1.
Heat oven to 350 degrees. Spray 11x7 inch (2 quart) glass baking dish with cooking spray.
2.
Cook and drain pasta as directed on package, using minimum cook time. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Cook onion in butter 3 minutes, stirring occasionally. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. Cook 3-4 minutes, stirring frequently, until thickened.
3.
Remove from heat; stir in cheese. Gently stir in pasta, chicken, artichokes, tomatoes, olives, and parsley. Spoon into baking dish.
4.
Bake, uncovered 25-30 minutes or until hot. Garnish with additional fresh parsley, if desired.
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By
Heather
