• 1 lb whole wheat/ whole grain Penne pasta
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 cup red onion, chopped and divided
• 4 boneless skinless chicken breast, chopped
• 1 14oz can artichoke hearts, drained and chopped (I used the kind that was in water, not oil)
• 1 large tomato, chopped
• 4 oz herb goat cheese
• 3 tablespoons chopped parsley
• 2 tablespoons lemon juice
• 1 tsp oregano
• Salt and Pepper to taste
• More lemons for garnish
• Small amount Light Greek Vinaigrette (if desired)

1. Cook the pasta according to package instructions
2. Heat olive oil in a large skillet over medium heat. Add 1/2 cup of the onion and saute for 2 minutes. Stir in garlic and heat for maybe 30 seconds. Season chicken with salt & pepper and add to skillet. Cook until juices run clear
3. De-glaze the pan with the lemon juice, scraping up all that flavor from the bottom of the pan
4. Combine the artichoke hearts, tomato, cheese, remaining onion, parsley and oregano
5. Add to the chicken in the pan and mix. Stir until combined and heated through
6. Garnished with a little sprig of parsley...and lemon wedge and add just a drizzle of the Greek Dressing for a tad bit more flavor and voila!

The recipe was a result of searching for something healthy to make for dinner. I do have full fat cheese in the recipe, but its only a couple of ounces in the whole dish which leaves less than an oz per serving. Not bad.