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Greek Chicken & Artichoke (Skillet)

Created by TrishNY on September 14, 2013

Olive oil (or butter)
3 garlic cloves, finely chopped
1 red onion, small ( chopped)
1 pound chicken thighs (skinless, boneless, cut into cubes or chicken breast)
14 ounces artichoke hearts, chopped (one 14 ounce can, marinated, do not discard the juice from the jar)
2 cups tomatoes (cherry tomatoes, halved)
1/4 cup kalamata olives (halved)

Step 1: In a large skillet over medium-high heat the olive oil or butter (I use 3 tablespoons olive oil you can use what amount you want). Add onion and garlic and cook for 2 minutes. Add chicken cubes and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
Step 2: Reduce heat to medium-low. Add the chopped artichoke hearts, cherry tomatoes, olives, feta cheese, fresh parsley, lemon juice, dried oregano. Cook until heated through, about 2 to 3 minutes, stirring constantly.
Step 3: Mix in the cooked pasta, then some of the juice/oil from the artichoke jar (add in as much as you want).
Step 4: Season with salt and ground black pepper.
Step 5: Serve warm.