6 Servings 20 min Cook
16 Oz Pasta
3 Tsp Olive Oil
1/2 Cup, chopped Onions
2 Cloves, minced Garlic
1 Lb Chicken Breast
14 Oz Artichokes
1 Large whole (3" dia) Tomatoes
1/2 Cup, crumbled Feta Cheese
3 Tbsp Parsley
2 Tbsp Lemon Juice
2 Tsp, ground Oregano
2 Dash Salt
2 Dash Pepper
2 Fruit without seeds Lemons
Bring a large pot of lightly salted water to a boil.
Cook pasta in boiling water until al dente, according to package directions, about 8 to 10 minutes; drain.
Heat olive oil in a large skillet over medium-high heat.
Add onion and garlic; sauté until fragrant, about 2 minutes.
Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, olives, and cooked pasta.
Cook and stir until heated through, about 2 to 3 minutes.
Remove from heat, season with salt and pepper, and garnish with lemon wedges.
Recipe inspired by: http://allrecipes.