The Greek flavors in this chicken dish come from a 2007 Washington Post recipe I came across the other day while surfing food websites for ideas and inspiration.

The recipe was originally for a marinade that was poured over bone-in, skin-on chicken pieces that were baked in the oven. I decided to adapt it by sautéing boneless, skinless chicken breast chunks in the same basic marinade, then adding sun-dried tomatoes, quartered artichoke hearts and spinach, and tossing it with pasta and a little feta cheese.

It turned out really well, and filled the house with a wonderful garlicky aroma.

It took less than an hour to prepare, though if you’re really pressed for time, use meat from a pre-baked chicken, sautéing the already cooked meat just long enough to give all the flavors a chance to meld.