You will need:
- One packet linguine pasta.
- Half a cup chopped red onion.
- One tablespoon olive oil.
- Two cloves garlic, crushed.
- 500g skinless, boneless chicken breast meat – cut into bite-size pieces.
- One can marinated artichoke hearts, drained and chopped.
- One large tomato, chopped.
- Half a cup crumbled feta cheese.
- Three tablespoons chopped fresh parsley.
- Two tablespoons lemon juice.
- Two teaspoons dried oregano.
- Salt and pepper to taste.
- Two lemons, wedged, for garnish.
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What to do:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm, eight to 10 minutes then drain.
Heat olive oil in a large pan over medium-high heat. Add onion and garlic; sauté until fragrant, about two minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the centre and the juices run clear, about five to six 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 two to three minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.
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