Greek Chicken Pasta

"I found this on allrecipes.com. Check below the recipe for my tips."


Ingredients:

• 1 pound pasta, cooked according to package
  
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1/2 cup chopped red onion
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

DIRECTIONS:

1. Heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear.
2. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

Tips:

-I did not use lemon wedges for garnish
-I added one can of tomato paste, 1/4 cup white wine and 1/4 cup low-fat Italian dressing to make a sauce
-You can add kalamata olives or black olives
-You can use marinaded artichokes hearts for added flavor
-I added 2 Tablespoons fresh chopped basil
-I used whole wheat pasta to make the dish healthier