Ingredients
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1 (16 ounce) package penne pasta
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1 1/2 tablespoons butter
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1/2 cup red onion, chopped
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2 garlic cloves, minced
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1 (14 ounce) can water-packed artichoke hearts
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1 tomatoes, chopped
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1/2 cup feta cheese, crumbled
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3 tablespoons fresh parsley, chopped
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2 tablespoons lemon juice
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1 teaspoon dried oregano
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salt
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ground black pepper
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1 lb skinless chicken breast half, cut into bite-size pieces
Instructions
- In a large pot bring salted water to a boil. Add penne pasta and cook until al dente, drain and set aside.
- Using a large skillet and over medium-high heat melt butter. Add onion and garlic to melted butter and cook for 2 minutes. Stirring occasionally, add chicken and continue cooking until golden brown, approximately 5-6 minutes.
- Reduce heat to medium-low, begin adding drained and chopped artichoke hearts, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the chicken. Cook until heated through, approximately 2-3 minutes. Season with salt and ground black pepper to taste, serve warm.