•1 (16 ounces) Banza or chickpea pasta •1⁄2 cup chopped red onion •2 cloves garlic, crushed •1 pound chicken cut into bite-size pieces •1 (14 ounces) can marinate artichoke hearts,
•1 large tomato, chopped •3 tablespoons chopped fresh parsley
•2 tablespoons lemon juice •2 teaspoons dried oregano •salt and pepper to taste •2 lemons, wedged, for garnish * 2 avocados OR one can drain black olives
* 1/4 cup feta or nutritional yeast *optional
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender, but not fully cooked. About 8 to 10 minutes; drain.
Spray skillet with cooking spray. Add onion and garlic; saute until fragrant, about 2 minutes.
Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 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. Remove from heat, season with salt and pepper. Serves 6.