Greek Chicken Pasta

Ingredients

• 1 lb uncooked pasta
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1/2 cup chopped red onion
• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper
• 2 lemons, wedged, for garnish

Directions

1. 1

   Bring a large pot of lightly salted water to a boil.

2. 2

   Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

3. 3

   Meanwhile, heat olive oil in a large skillet over medium-high heat.

4. 4

   Add garlic and onion, and saute for 2 minutes.

5. 5

   Stir in the chicken.

6. 6

   Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.

7. 7

   Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta.

8. 8

   Stir until heated through, about 2 to 3 minutes.

9. 9

   Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.