Ingredients

• 1 lb dried linguine
• 1 tbsp oil
• 2 boneless skinless chicken breasts, cut into 1 inch cubes
• 1 lb aspargus, trimmed and cut into thirds
• 1 cup marinated artichoke hearts
• 1 tbsp Greek seasoning
• 1 lemon, zest and juice
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste

Preparation

Cook the pasta in a large pot of boiling water according to the package instructions. Drain the pasta, reserving 1/2 cup of the starchy cooking water. Set it aside.
In a large skillet, heat the oil over medium-high heat. Add the chicken and season it with salt and pepper to taste. Cook, stirring occasionally, until it is golden on all sides, about 8 to 10 minutes. Transfer the pasta and the reserved cooking water to the skillet. Stir in the asparagus and cook, stirring, until it turns bright gree, about 2 minutes. Stir in the artichoke hearts, Greek Seasoning, lemon zest, lemon juice, salt, and pepper.
Serve immediately or store in the refrigerator for up to 3 days.