1 lb pasta, like fettuccine or linguine
1/2 red onion, chopped
1 tbsp olive oil
2 cloves garlic, crushed
1 lb chicken breast, cut into chunks
1 14 oz can artichoke hearts, drained and chopped
1 roma tomato, chopped
1/2 cup feta cheese, crumbled
3 tbsp parsley, chopped
2 tbsp lemon juice
2 tsp dried oregano
Salt and pepper to taste
2 lemons, cut into wedges
Bring a large pot of salted water to a boil. Cook according to package directions just cooked to al dente. Drain water and set aside.
Heat olive oil on medium heat. Add the onion and garlic and cook until fragrant. Add the chicken and cook until chicken is no longer pink and browned on the outside.
Reduce heat to medium low and add the artichoke, tomato, feta, parsley, lemon juice, oregano and pasta. Cook until heated through, about 2-3 minutes. Remove from heat and check seasonings. Serve on a plate together with lemon wedges.