Greek Checken Pasta

Ingredients

• 1 pound uncooked pasta
• 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

• 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.
• Meanwhile, 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, about 5 to 6 minutes.
• 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.

DETAILED NUTRITION
Serving Size 	1/6 of a recipe
Servings Per Recipe 	6
Amount Per Serving 	 
Calories 	438
Calories from Fat 	103
  	% Daily Value *
Total Fat 11.4g 	18 %
Saturated Fat 2.7g 	14 %
Cholesterol 110mg 	37 %
Sodium 460mg 	18 %
** Potassium 522mg 	15 %
Total Carbohydrates 57g 	18 %
Dietary Fiber 8g 	32 %
Protein 31.2g 	62 %
** Sugars 2.4g 	
Vitamin A 	10 %
Vitamin C 	93 %
Calcium 	15 %
Iron 	40 %
** Thiamin 	58 %
** Niacin 	133 %
** Vitamin B6 	40 %
** Magnesium 	25 %
** Folate 	86 %