Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and 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.
Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 6|
|Calories from Fat: 64 (19%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 72.5mg||22 %|
|Sodium 258mg||9 %|
|Potassium 556.8mg||15 %|
|Total Carbohydrate 55.3g||16 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 49.6g|
|Protein 16g||23 %|
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Calories per serving: 332
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