Greek Chicken & Pasta

From Laurel Boures, Illinois

5 oz. ziti, rigatoni or other big pasta
1 t olive oil
1/2 tsp minced garlic
3 T chopped red onion
1 -1 1/2 cooked chicken breasts, cubed
1 small jar (5-6 oz) marinated artichoke hearts, drained & chopped
1/3 large tomato chopped
3 T crumbled feta cheese
1 T fresh parsley
2 tsp lemon juice
3/4 tsp oregano
Salt & Pepper to taste

Boil pasta in salted water according to package directions until al dente. Drain.
While pasta is boiling, heat olive oil in medium skillet, add garlic and onion. Saute for about 2 minutes.
Reduce heat and add remaining ingredients. Heat through and serve!  May add a lemon wedge or sliced olives for garnish.

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