Greek Chicken Penne

• 2-1/2 cups uncooked penne pasta
• 1 pound boneless skinless chicken breasts, cubed
• 1/2 cup chopped red onion
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons minced fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Fresh oregano, optional

1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, cook the chicken, onion and garlic in oil over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, tomato, cheese, parsley, lemon juice, oregano, salt and pepper; heat through.
3. Drain pasta; toss with chicken mixture. Garnish with oregano if desired.

penne pasta, chicken breasts, red onion, garlic, olive oil, hearts, tomato, feta cheese, fresh parsley, lemon juice, oregano, salt, pepper, fresh oregano

Taken from www.tasteofhome.com/recipes/greek-chicken-penne/ (may not work)