4 cloves garlic, minced or finely chopped
1/2 cup fresh lemon juice
1/4 cup plus 2 tbls. olive oil
2 tsps. dried oregano leaves
1 tsp. freshly ground black pepper
1 tsp. salt
2 lbs. boneless, skinless chicken breasts or chicken tenders, cut into bite-sized pieces
6 to 8 sun-dried tomatoes, chopped
1 (14.5-oz.) can quartered artichoke hearts
8 ozs. fresh spinach
8 ozs. penne, rigatoni, ziti or bow-tie pasta, cooked according to package directions
Feta cheese to taste
1. In a small bowl, combine garlic, lemon juice, 1/4 cup olive oil, oregano, salt and pepper and mix well.
2. In a large skillet over medium-high heat, heat 2 tablespoons olive oil and add chicken pieces, stirring until no longer pink.
3. Add garlic-lemon juice mixture to chicken, stirring well to incorporate, and continue to sauté, about 2 minutes. Reduce heat to low, simmer, and cover until chicken is cooked through, about 7 minutes or so.
4. Add sun-dried tomatoes, artichoke hearts and spinach, stirring until spinach is wilted. Toss with pasta and top with feta cheese to taste.