Greek Chicken Pasta

We had this for dinner tonight, and LOVED it!!!

1 lb uncooked pasta
1 Tbsp olive oil
2 cloves garlic, minced
1/2 cup chopped red onion
1 lb skinless, boneless chicken breast, cut into bite size pieces
1 (14oz) can marinated artichoke hearts, drained, and chopped
1 large tomato, chopped

1/2 cup crumbled feta
3 Tbsp chopped fresh parsley
2 Tbsp lemon juice
2 tsp dried oregano
salt and pepper to taste
2 lemons, wedged for garnish

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes, or until al dente; drain.,
Meanwhile, heat olive oil in a large skillet over med-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 5-6 minutes.
Reduce heat to med-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2-3 minutes. Remove from heat, season to taste with salt and pepper and garnish with lemon wedges.

Bean Burritos

If you need something super easy and fast, and really tasty for dinner. This is it.

1 can (16oz) refried beans
1 cup salsa
1 cup cooked long grain rice
2 cups shredded cheese
12 flour tortillas

Combine beans, salsa, rice, and 1 cup cheese, Spoon about 1/3 cup on each tortilla. Roll up and put in a 13x9 greased dish. Sprinkle with remaining cheese. Cover and bake at 375 for 20-25 minutes. Makes about a dozen!