Ingredients for 6 servings:
1. 1 lb uncooked pasta
2. 1 tablespoon olive oil
3. 2 garlic cloves, crushed
4. 1/2 cup chopped red onion
5. 1 lb boneless skinless chicken breast, cut into bite-size pieces
6. 1 (14 ounce) can marinated artichoke hearts, drained and chopped
7. 1 large tomatoes, chopped
8. 1/2 cup crumbled feta cheese
9. 3 tablespoons chopped fresh parsley
10. 2 tablespoons lemon juice
11. 2 teaspoons dried oregano
12. salt and pepper
13. 2 lemons, wedged, for garnish
Directions:
1. Bring a large pot of lightly salted water to a boil.
2. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat.
4. Add garlic and onion, and saute for 2 minutes.
5. Stir in the chicken.
6. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
7. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta.
8. Stir until heated through, about 2 to 3 minutes.
9. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
Enjoy your meal!