Greek Chicken Pasta

Ingredients

• 1 (16 oz) package linguine pasta
• 1/2 cup chopped red onion
• 1 tbsp olive oil
• 2 cloves garlic, crushed
• 1 lb skinless, boneless chicken breast, cut into bite-size pieces
• 1 (14 oz) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tbsp chopped fresh parsley
• 2 tbsp lemon juice
• 2 tsp 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 until tender yet firm to the bite, 8 to 10 minutes; drain.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; sauté until fragrant, about 2 minutes. 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.
3. Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes.
4. Remove from heat, season with salt and pepper, and garnish with lemon wedges.