1 whole roasted chicken, store bought, with meat removed and chopped
2 T. olive oil
2 cloves garlic, minced
¼ tsp. red pepper flakes
1 small onion, thinly sliced
15 oz. can artichoke hearts, cut into quarters
1 red bell pepper, cored and thinly sliced
2 cups chicken broth
1 cup fresh basil, chopped
1 lb. imported penne, cooked “al dente”, drained
1 tsp. kosher salt
2 cups feta cheese, crumbled
Have the chicken cut into small pieces and set aside. In a large skillet, heat the oil; add garlic and red pepper flakes. Cook until fragrant. Add onion, artichokes hearts, red bell pepper, chicken pieces, and sauté for 3-4 minutes until onion is soft. Add broth, basil, penne and salt. Cook until heated through, about 5 minutes. Place in a serving bowl, and sprinkle with feta cheese. Serve at once. Serves 4-6.
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