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1 pound uncooked pasta
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 cup red onions (chopped)
2 pounds boneless, skinless chicken breasts, cubed
1 14-ounce can marinated artichoke hearts (drained and chopped)
1 large tomato (chopped)
1/2 cup feta cheese (crumbled)
3 tablespoons fresh, chopped parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
2 lemons (wedged, for garnish)
Salt and pepper to taste


Bring large pot of lightly salted water to boil; cook pasta for 8 to 10 min, until “al dente,” drain. Meanwhile, heat olive oil in large skillet over medium-high heat. Add garlic and onion, and sauté for 2 min.

Stir in chicken; cook, stirring occasionally, until chicken is no longer pink and juices run clear, about 5-6 min.

Reduce heat to med-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta; stir until heated through, about 2-3 min.

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