Greek Chicken Pasta

• 1 lb uncooked whole wheat pasta
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 12 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 tomatoes, chopped
• 12 cup kalamata olive, pitted and chopped coarsely
• 12 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

1. Bring a large pot of lightly salted water to a boil.
2. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain, reserving about 1/2 cup of pasta water.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat.
4. Add garlic and onion, and saute for 2 minutes.
5. Add the chicken.
6. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
7. Reduce heat to medium-low, and add the artichoke hearts, tomato, olives, feta cheese, parsley, lemon juice, oregano and cooked pasta.
8. Stir until heated through, about 2 to 3 minutes.
9. Add pasta water if necessary to achieve a nice sauce consistency.
10. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

whole wheat pasta, olive oil, garlic, red onion, chicken thighs, hearts, tomatoes, kalamata olive, feta cheese, parsley, lemon juice, oregano, salt, fresh ground black pepper, lemons

Taken from www.food.com/recipe/greek-chicken-pasta-314370 (may not work)