Meals Matter

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Contributed By: sbourbon
Lalena

This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives

Ingredients

1 pound Uncooked pasta

1 tablespoon Olive oil

2 cloves Garlic, crushed

1/2 cup Chopped red onion

1 pound Skinless, boneless chicken breast meat - cut into bite-size pieces

1 (14 ounce) can Marinated artichoke hearts, drained and chopped

1 Large tomato, chopped

1/2 cup Crumbled feta cheese

3 tablespoons Chopped fresh parsley

2 tablespoons Lemon juice

2 teaspoons Dried oregano

Salt and pepper to taste

2 Lemons, wedged, for garnish

1 jar Kalamatta olives

Preparation

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until 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.

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