1 pound uncooked pasta
1 tablespoon canola oil
1 tsp minced garlic
1/2 cup chopped red onion
2 boneless, skinless chicken breasts, cut into bite sized pieces
1 (14.5 ounce) can diced tomatoes
1/2 cup crumbled feta cheese
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
1/2 cup sliced black, green or kalamata olives (we use green)
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 tomatoes, feta cheese, 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 olives.