Greek Chicken Pasta - cooking recipe

Ingredients

1 lb uncooked pasta
1 tablespoon olive oil
2 garlic cloves, crushed
1/2 cup chopped red onion (or white)
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomatoes, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper
2 lemons, wedged, for garnish

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.