8 ounces whole-wheat pasta
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 cup chopped onion
1 pound skinless, boneless chicken breast, cut into bite-size pieces
1 can marinated artichoke hearts, drained and chopped
1 can diced tomatoes
1/2 cup crumbled feta
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
juice of half a lemon
2 large handfuls baby spinach
1/4 cup chopped kalamata olives
salt and pepper to taste
1. Bring a large pot of salted water to a boil. Cook pasta in boiling water for 9-11 minutes or until al dente. Drain.
2. 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.
3. Reduce heat to medium-low, and add the artichoke hearts, diced tomatoes, feta, parsley, oregano, lemon juice, spinach, and olives. Stir in cooked and drained pasta until heated through. Remove from heat and season to taste with salt and pepper.