Greek Chicken Pasta

Ingredients

• 1 pound rotisserie chicken breast meat boneless skinless cut into bite-size pieces
• 0.5 cup feta cheese crumbled
• 3 tablespoons parsley fresh chopped
• 2 cloves garlic crushed
• 2 tablespoons juice of lemon 
• 2  lemons for garnish
• 14 ounce marinated artichoke hearts drained chopped canned
• 1 tablespoon olive oil 
• 2 teaspoons oregano dried
• 1 pound soup noodles uncooked
• 0.5 cup onion red chopped
• 6 servings salt and pepper to taste
• 1 large tomatoes chopped

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat.
3. 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, about 5 to 6 minutes.
4. 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.
5. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.