Greek Chicken Pasta

What You'll Need

• one (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• one tablespoon olive oil
• tow cloves garlic, crushed
• one pound skinless, boneless chicken breast meat - cut into bite-size pieces
• one (14 ounce) can marinated artichoke hearts, drained and chopped
• one large tomato, chopped
• 1/2 cup crumbled feta cheese
• three tablespoons chopped fresh parsley
• tow tablespoons lemon juice
• tow teaspoons dried oregano
• salt and pepper to taste
• tow lemons, wedged, for garnish

How to Make It

1. Bring a large pot of lightly salted water to a boil.
2. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add onion and garlic; saute until fragrant, about 2 minutes.
5. 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.
6. Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta.
7. Cook and stir until heated through, about 2 to 3 minutes.
8. Remove from heat, season with salt and pepper, and garnish with lemon wedges.