Greek Chicken and Pasta

2 cups uncooked penne pasta
1/4 cup butter
1/4 cup flour
1 can (14oz) reduced-sodium chicken broth
1 cup crumbled feta cheese
3 cups chopped deli rotisserie chicken
1 jar (6oz) marinated artichoke hearts, chopped & drained
1/3 cup sliced kalamata olives
2 tablespoons chopped fresh parsley

1. Heat oven to 350*. Spray 2 quart glass dish with cooking spray. Cook and drain pasta as directed on package.

2. Meanwhile, in a 3 quart saucepan, melt butter over medium heat. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. cook 3-4 minutes, stirring frequently, until thickened. Remove from heat, stir in cheese. Gently stir in cooked pasta, chicken, artichoke hearts, olives and parsley. Spoon into baking dish.

3. Bake uncovered 25-30 minutes or until hot. Garnish with additional fresh parsley if desired.