Ingredients Jump to Instructions ↓

  1. 1 lb uncooked pasta

  2. 1 tablespoon olive oil

  3. 2 cloves garlic , crushed

  4. 1/2 cup chopped red onion l lb skinless, boneless chicken breast - cut into bite size pieces

  5. 1 (14oz) can marinated artichoke hearts, drained & chopped l large roma tomato , chopped

  6. 1/2 cup crumbled feta cheese

  7. 3 tablespoons chopped gresh parsley

  8. 2 tablespoons lemon juice s teaspoons dried oregano salt & pepper to taste

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes, or until al dente; drain. 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 2-3 minutes. Remove from heat, season to taste with salt & pepper.


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