Greek Penne and Chicken

Ingredients:

16 oz pkg of Penne Pasta
2 TBSP Butter
1/2 cup chopped red onion
2-3 cloves of garlic, minced
1 lb boneless/skinless chicken breast, cut into bite size cubes (I often use less)
14 oz can artichoke hearts in water/brine
14/16 oz can Italian Diced tomatoes (I use no salt added)
1/2 cup crumbled feta (I use a different flavored feta each time)
2 TBSP chopped fresh, flat leaf parsley (which can be left out if you don't have it)
2 TSBP Lemon Juice
1 tsp dried oregano
salt to taste (I never use it!)
ground black pepper to taste

Directions:

In a large pot with boiling salted water, cook penne pasta until al denta. Drain.

Meanwhile, in a large skillet over medium-high heat, melt butter. Add onions and garlic. Cook ~ 2 minutes. Add cubed chicken and continue cooking, stirring occasionally until golden brown (about 5-6 minutes).

Reduce heat to medium low. Drain and chop artichoke hearts. Add artichokes, diced tomatoes (juice, too), feta cheese, parsley, lemon juice and dried oregano. Cook until bubbly, and sauce has reduce a little bit (it will not be very saucey, like a marinara).

Add penne to skillet and let heat all together. Serve topped with crumbled feta or parmesan if you prefer.

If you want a saucier version of this, add 1 tbsp of tomato paste and 1 tbsp more of lemon juice when all ingredients are added to the sauce.