Thirty-minute meals: Greek chicken pasta

It makes a wonderfully complete and satisfying meal. For extra flavour, toss in a few olives and use whatever pasta you have or prefer.

You will need:
* One pack of linguine pasta, or whatever pasta you have.
* Half a cup chopped onion.
* One tablespoon olive oil.
* Two cloves garlic, crushed.
* 500 grams skinless, boneless chicken breast meat, cut into bite-size pieces.
* One can 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.

What to do:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, eight to 10 minutes; then drain.
Heat olive oil in a large skillet 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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