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Greek Chicken Pasta

Ingredients:

1 lb. skinless, boneless chicken strips, cut into thin strips

3 garlic cloves, thinly sliced (or minced in a jar)

7 oz. jar of roasted red peppers, drained and sliced thin

14 oz. can of quartered artichoke hearts, drained

1 pint cherry tomatoes, cut in halves

2 tbsp lemon juice

2 oz. crumbled feta cheese

2 tbsp grated parmesan cheese

1 tsp oregano

2 tbsp extra virgin olive oil

1/4 tsp fresh ground pepper

1/4 tsp salt

1/2 lb. rotini (or whole box)

Directions:

1. Cook the pasta as per their directions, drain.

2. Heat 1 Tbsp EVOO in a large nonstick skillet. Sprinkle the chicken w/salt and ground pepper (to taste) and add to the skillet over medium heat. Cook until lightly browned and cooked all the way through, about 7-8 minutes. Remove chicken and transfer to a plate.

3. Add the other Tbsp of EVOO to the skillet, together with the garlic and oregano, continually stirring for about 30 seconds, until you can smell the garlic. Add the roasted red peppers, tomatoes and artichokes. Cook for about 3 minutes, until the tomatoes begin to soften. Add in the lemon juice and chicken. Cook for about 1 or 2 minutes, until chicken is heated through.

4. Transfer to a large bowl and mix with the rotini, feta and parmesan cheese. Mix it really well and enjoy!! It's even fantastic heated up the next few days, or eat it cold and it's good too!!