Greek Chicken Pasta

I posted this recipe back in November, but just had to post it again. The recipe came from my neighbor, Claudia (thanks again, Claudia!) This stuff is so good. And it makes a really good leftover cold pasta salad! I served it with a taboulleh salad and whole-grain bread.

GREEK CHICKEN PASTA (Serves 3-4)

Saute in EVOO or olive oil cooking spray:

1 tsp minced garlic
1/4 cup red onion

add:

6-8 oz bite-sized chicken, cook about 5 minutes or until chicken is cooked

add:

7 oz marinated artichoke hearts, chopped

1/4 cup feta

1 small chopped tomato (or about 12 grape tomatoes, halved, or sun dried tomatoes)

1 1/2 Tbsp freshly-chopped parsley

1 T lemon juice

1 tsp oregano

chopped Kalamata or oil-cured olives, to taste

cook for 2-3 minutes, add

6-8 oz cooked pasta, I use penne or bow-tie

Season with S&P. Garnish with lemon wedges.