1 pound pasta*                                              1 ½ large tomato, chopped

1 T organic cold pressed olive oil               ½ cup crumbled raw organic goat cheese, feta

2 cloves garlic, minced                                  3 T chopped fresh parsley

½ Cup chopped red onion                           2 T lemon juice

1 pound boneless, skinless chicken           2 T fresh chopped oregano

  Breast meat, cut into pieces                     Salt*** & organic pepper to taste

9.9 oz Whole Artichoke Hearts**

   Drained & sliced


  1.  Cook pasta according to package directions until al dente. *  
  2. Heat olive oil in a large skillet over medium-high heat.  Add garlic and onion, saute for 2 minutes.  Stir in the chicken.  Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes. 
  3. Reduce heat to medium-low, and add the artichoke hearts, tomato, parsley, lemon juice, oregano and cooked pasta.  Stir until heated through, about 2 to 3 minutes.  Remove from heat, stir in feta cheese and season with salt and pepper.

*We prefer Andean Dream Organic Quinoa Pasta. Please follow package instructions to cook al dente.  Rinse and drain.

**We like Native Forest Whole Artichoke Hearts

***Ancient Ocean Himalayan pink salt or Redmond Real Salt