3 cups cooked chicken breast tenders, sliced and fried
2 cups cooked penne pasta
1/4 cup butter, cubed
1 medium onion, chopped
1 zucchini, cubed
1/4 cup flour
1 1/2 cups chicken broth
1 jar (7 1/2 oz) marinated quartered artichoke hearts, drained
1 cup crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced pitted Greek olives
In large ovenproof skillet, melt butter. Add onion and zucchini; saute until tender. Stir in flour until blended; gradually add broth. Bring to a boil and cook until thickened, about 2 minutes. Stir in chicken, artichoke hearts, cheese, tomatoes, and olives. Drain pasta and stir into the pan. Broil pan 3-4 inches from heat for 5-7 minutes until bubbly and golden brown. Sprinkle with parsley and Parmesan cheese.
