Greek Penne and Chicken

Ingredients
1 (16 ounce) package penne pasta (use whole wheat)
1 1/2 tablespoons butter (substitute olive oil)
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can artichoke hearts in water
1 tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste

Directions
In a large pot with boiling salted water cook penne pasta until al dente. Drain.
Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
Season with salt and ground black pepper. Serve warm.

(Nutritional Info will be different with your healthy substitutions!)
Nutritional Information
Amount Per Serving Calories: 685 | Total Fat: 13.2g | Cholesterol: 94mg

Nutritional Information
Greek Penne and Chicken
Servings Per Recipe: 4

Amount Per Serving

Calories: 685

Total Fat: 13.2g
Cholesterol: 94mg
Sodium: 826mg
Total Carbs: 96.2g
Dietary Fiber: 7.1g
Protein: 47g
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