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.