The original recipe calls for pasta to be added to the simmering stew. I have left it out on many occasions because there was often more food than we could really eat. But i will include it in the directions.
1/2 cup chopped red onion
1 tablespoon olive oil
4 cloves garlic crushed
1 pound boneless chicken breast cubed in bite size pieces
1 bottle marinated artichoke hearts…use the marinade to sauté the onions and garlic
1 1/2 cup feta crumbled
1 large tomato chopped
1 can diced tomatoes including the juice
3 tablespoons fresh parsley chopped
2 tbs lemon juice
2 tablespoons dried oregano
2 lemons wedged for garnish
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 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 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.