Ingredients
2-1/2 cups uncooked penne pasta1 pound boneless skinless chicken breasts, cubed1/2 cup chopped red onion2 garlic cloves, minced1 tablespoon olive oil2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped1 large tomato, chopped1/2 cup crumbled feta cheese3 tablespoons minced fresh parsley2 tablespoons lemon juice2 teaspoons dried oregano1/4 teaspoon salt1/4 teaspoon pepperFresh oregano, optional
Preparation
Cook pasta according to package directions.
Meanwhile, in a large skillet, cook the chicken, onion and garlic in oil over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, tomato, cheese, parsley, lemon juice, oregano, salt and pepper; heat through.
Drain pasta; toss with chicken mixture. Garnish with oregano if desired.
