GREEK CHICKEN & ARTICHOKES PASTA SALAD

 

  • 1 (16 ounce) package pasta

  • ½ cup chopped red onion

  • 1 tablespoon olive oil

  • 2 cloves garlic, crushed

  • 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces

  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped

  • 1 large tomato, chopped

  • ½ cup crumbled feta cheese

  • 3 tablespoons chopped fresh parsley

  • 2 tablespoons lemon juice

  • 2 teaspoons dried oregano

  • salt and pepper to taste

  • 2 lemons, wedged, for garnish

  2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.

  3. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute 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.

  4. 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. Remove from heat, season with salt and pepper, and garnish with lemon wedges.


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