Ingredients
1 (16 ounce) package penne pasta
2 tablespoons butter
1 red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can artichoke hearts in water
2 tomatoes, chopped
1/2 cup crumbled feta cheese
4 tablespoons chopped fresh parsley
1 1/2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste
Directions
1- In a large pot with boiling salted water cook penne pasta until al dente. Drain.
2- Meanwhile, in a large skillet over medium-high heat butter with onions and garlic and cook for 2 or 3 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes
3-Reduce heat to medium- low. Drain and chop artichoke hearts and add them, fresh parsley , oregano ,tomatoes,lemon juice , feta cheese, and drained penne pasta to the large skillet. Cook until heated through, about 3 to 4 minutes.
4-Season with salt and ground black pepper. Serve warm.
