Tonight we ventured back to Greek dining with Healthy Cooking magazine's Greek Chicken Penne.
First, start by cooking the chicken; set aside and let cool for a few minutes. Then start the pasta.
In a bowl, pour the boiling water over the sun-dried tomatoes.
In a stock pot, stir in the butter and onions; add flour until blended. Then add the chicken broth and boil. Drain and chop tomatoes and add to the pot. Then add the remaining ingredients, including chicken, feta, olives and seasoning.
The flavors, particularly the seasonings, were good. Otherwise, it was uninspiring. But it was filling.