Greek Chicken Pasta

Hands down, the best pasta I have had, restaurants included. A clean 10 out of 10. Penne pasta topped with peppered chicken, diced artichoke, fresh tomatoes.. it doesn't get any better than this.


Here's what you'll need:

• 1 pound uncooked pasta
• 1 tablespoon olive oil
• 2 cloves garlic, crushed (2 Tbsp minced garlic)
• 1/2 of a yellow onion, chopped
• 1 pound skinless, boneless chicken breast meat - cut into 1 cubic centimeter chunks
• 1 (14 ounce) jar marinated artichoke hearts, drained (reserve) and chopped
• 1/2 of the artichoke marinade from the jar
• 2 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 1/2 of a lemon's juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

 Instructions:

1. 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.
2. 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.  Season chicken with salt and pepper to taste. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, artichoke marinade, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, and garnish with lemon wedges and a sprig of parsley.