Greek Chicken Pasta

I think an addiction to cookbooks is something all foodies share...Not just cookbooks, but any book that has recipes in it...I was at the doctor's office and was reading a magazine there, saw the recipe for 'Greek chicken pasta' in it - that used some of my favorite ingredients: artichokes, sun dried tomatoes, kalamata olives and feta cheese. I literally memorized the recipe, so that I could come home and try it. I forgot part of the recipe(so much for memorizing..)and tried searching for it online. Found the source, and here is my adaptation of the original recipe.

Since my husband and brother both eat chicken, I have retained the chicken in the recipe, after reserving some as a vegetarian version for me. See Notes section below for details.

Cook pasta according until al dente in plenty of salted water.

Meanwhile, in a large skillet, heat the olive oil. Add the garlic and red pepper flakes, let it infuse the oil. Add the onion, cook until soft and translucent. Add the whole wheat flour, mix it into the oil, onion mixture. Let it cook a bit. Slowly drizzle in the broth. Let it thicken for a while. Add the artichokes, sun dried tomatoes and olives. (** See notes below for vegetarian option)

Add the chicken and stir well to coat in the sauce. Add the pasta. Stir well, top with the feta and parsley.

Verdict: This pasta is testament to the healthy Mediterranean cuisine and for the balance of flavors. There is tart from the tomatoes, salt from the olives and feta cheese and 'hearty' comes from the artichoke hearts and the chicken. Whole grain pasta makes it very filling. A light pasta dish with no cream, cheese, milk or a tomatoey sauce.Notes:

I've used frozen artichokes, in the idea of reducing the sodium content in the recipe. i.e. sodium found in canned artichokes.

Sending this to 'Around the World: Italian' event series by Reshmi and to 'Favorite Recipes - Pasta/Noodles' event.