Greek Chicken Pasta

It's a new year and you may have committed to eating healthier this year. I really enjoy pasta and artichoke hearts. This recipe for Greek Chicken Pasta has both and is a healthy meal ready to eat in just 30 minutes. Enjoy!

Greek Chicken Pasta

Makes six servings

• 16 oz. wheat linguini

• ½ c. red onion, chopped

• 1 Tbsp. olive oil

• 2 cloves garlic, crushed

• 1 lb. chicken breast, boneless, skinless and chopped

• 1 (14 oz.) can artichoke hearts, drained and chopped

• 1 lg. tomato, chopped

• ½ c. crumbled feta cheese

• 3 tsp. fresh parsley, chopped

• 2 tbsp. lemon juice

• 2 tsp. dried oregano

• sea salt and black pepper, to taste

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, eight to 10 minutes; drain.

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about two minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about five to six minutes.

Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Cook and stir until heated through, about two to three minutes. Remove from heat, season with salt and pepper and garnish with lemon wedges.