Kotopoulo Makaronada (Chicken Pasta) - cooking recipe

Ingredients

3/4 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
2 tablespoons olive oil
4 cloves garlic, crushed
1/2 cup chopped red onion
1 lb boneless skinless chicken breast, meat cut into bite-size pieces
1 large tomatoes, chopped
1 lb uncooked pasta

Preparation

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.
Meanwhile 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.
Reduce heat of sauce to medium-low, and add the tomato, feta cheese, parsley, lemon juice and oregano.
Add 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.