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. ---------------------------------------------------------------------------
Nutrition
Ingredients
