2-1/2 cups uncooked penne pasta
1 pound boneless skinless chicken breasts, cubed
1/2 cup chopped red onion
2 garlic cloves, minced
1 tablespoon olive oil
1 can (14 ounces) artichoke hearts, drained and chopped
1 can diced tomatoes
1/2 cup crumbled feta cheese
3 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
fresh oregano, optional

-Cook pasta according to package directions.
-Meanwhile, in a large skillet, cook the chicken, onion and garlic 
in oil over medium heat for 4-5 minutes or until chicken is no 
longer pink. Stir in the artichokes, tomato, cheese, parsley, 
lemon juice, oregano, salt and pepper; heat through.
-Drain pasta; toss with chicken mixture. Garnish with oregano if 
desired. 

Yield: 5 servings.