Greek-Inspired Chicken Pasta

Ingredients

Serves: 6

1 (500g) packet pasta - any small shape works well

1 tablespoon olive oil

2 cloves garlic, crushed

1/2 red onion, chopped

500g skinless, boneless chicken breast fillets - diced

1 tin (400g) artichoke hearts, drained and chopped

1 large tomato, chopped

100g feta cheese, crumbled

handful chopped fresh parsley

1-2 tablespoons lemon juice

2 teaspoons dried oregano

salt and freshly ground black pepper to taste

2 lemons cut into wedges for garnish

Prep: 15 minutes | Cook: 15 minutes

1. Cook pasta according to packet instructions; drain.

2. Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add garlic and onion, stir and fry for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.

3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Toss together until heated through, about 2 to 3 minutes.

4. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.