Greek Chicken Pasta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 lb uncooked whole wheat pasta
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1/2 cup chopped red onion
• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup kalamata olive, pitted and chopped coarsely
• 1/2 cup reduced-fat feta cheese, crumbled
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt, to taste
• fresh ground black pepper, to taste
• 2 lemons, cut in 6 wedges for garnish

Recipe

• 1 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, reserving about 1/2 cup of pasta water.
• 2 meanwhile, heat olive oil in a large skillet over medium-high heat. add garlic and onion, and sauté for 2 minutes. add the chicken. cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
• 3 reduce heat to medium-low, and add the artichoke hearts, tomato, olives, feta cheese, parsley, lemon juice, oregano and cooked pasta. stir until heated through, about 2 to 3 minutes. add pasta water if necessary to achieve a nice sauce consistency. remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.