Greek-inspired chicken pasta

Simply saute garlic, onion, and tender chicken strips for a beautifully flavorful dinner that takes only minutes to prepare. Toss in artichoke hearts, tomato, feta cheese, parsley, lemon juice, and oregano.

Ingredients

• 1 (500g) pack pasta - any small shape works well
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1/2 red onion, chopped
• 450g (1 lb) skinless, boneless chicken breast fillets - diced
• 1 (410g) tin artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 (200g) pack feta cheese
• handful chopped fresh parsley
• 2 tablespoons lemon juice
• 1 dessertspoon dried oregano
• salt and freshly ground black pepper to taste
• 2 lemons, wedged, for garnish

Method

Cook pasta according to package instructions; drain.
Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add garlic and onion, and sauté for 2 minutes. Stir in the chicken. Cook, stirring occasionally until the 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.