Greek Chicken Pasta

Greek Chicken Pasta

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  lb  uncooked pasta
• 1  tablespoon olive oil
• 2  garlic cloves, crushed
• 1⁄2 cup  chopped red onion (or white)
• 1  lb boneless skinless chicken breast, cut into bite-size pieces
• 1 (14 ounce) can  marinated artichoke hearts, drained and chopped
• 1  large tomatoes, 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. 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.