If you are looking for a quick, easy to cook, delicious and flavorful dinner here it is:
2 crushed cloves of garlic
1 package (16 ounce) linguine pasta or any other pasta
1/2 cup chopped onion
1 large tomato, chopped
1 pound skinless, boneless chicken breast chopped into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, chopped and drained
1 tablespoon olive oil
3 tablespoons chopped fresh parsley,
1/2 cup crumbled feta cheese
2 tablespoons lemon juice
2 lemons, wedged, for garnish
salt and pepper to taste
2 teaspoons dried oregano.
Boil water with a little salt in a large pot. Add pasta in boiling water and cook until tender yet firm to the bit, 8 to 10 minutes then drain.
Heat olive oil in a large skillet over medium-high heat, add the chopped garlic and onion, sauté about 2 minutes. Stir in the chicken and cook until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
Reduce heat to medium-low and add the chopped tomato, marinated artichoke hearts, crumbled feta cheese, lemon juice, oregano. Add the pasta and the chopped parsley. Stir for about 2 to 3 minutes until heated through. Remove from the stove, season with salt and pepper, and garnish with lemon wedges.