Ingredients Jump to Instructions ↓

  1. 1 pound uncooked pasta

  2. 1 tablespoon olive oil

  3. 2 cloves garlic, crushed

  4. 1/2 cup chopped red onion

  5. 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces

  6. 1 (14 ounce) can marinated artichoke hearts, drained and chopped

  7. 1 large tomato, chopped

  8. 1/2 cup crumbled feta cheese

  9. 3 tablespoons chopped fresh parsley

  10. 2 tablespoons lemon juice

  11. 2 teaspoons dried oregano salt and pepper to taste

  12. 2 lemons, wedged, for garnish

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.


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