Feta Chicken Pasta

I needed a dinner plan for someone who likes to cook, but is allergic to bell peppers. I decided on pasta, with chicken, spinach, and feta.

Ingredients:

• 8 ounces pasta
• 1 tablespoon olive oil
• 1/2 cup chopped red onion 
• 1/2 cup bell pepper chopped (optional)
•  4 ounces baby spinach
• 1 cup marinated artichoke hearts (chopped)
• 2 cloves garlic, minced 
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 4 ounces diced tomatoes
• 1 cup crumbled feta cheese 
• 1 tablespoon capers, rinsed
• 6 to 8 green olives, chopped
• 1 teaspoon dried oregano 
• salt and ground black pepper to taste

Instructions:

1. Cook pasta until al dente. Drain.
2. In a large skillet at medium, heat olive oil, add onion, and peppers,  and cook for 2 minutes. 
3. Add chopped chicken, season with salt, black pepper, and oregano and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
4. Reduce heat to medium-low. 
5. Add chopped artichoke hearts and garlic.
6. Add rest of ingredients (chopped tomato, feta cheese, dried oregano) as well as the drained penne pasta to the large skillet. 
7. Cook until heated through, about 2 to 3 minutes.
8. Season with additional salt and ground black pepper as needed.
    

Carole's Notes:

Feta, spinach, chicken, pasta - how can you go wrong? We liked it! The recipe is sized for 4 servings.
Recipe is adapted from http://allrecipes.com/recipe/11998/greek-penne-and-chicken/