Greek Penne Chicken and Pasta

INGREDIENTS
1 (16 ounce) package penne pasta
1 1/2 tablespoons butter
1/2 cup chopped red onion
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts
1 can diced tomatoes
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste

DIRECTIONS
In a large pot with boiling salted water cook penne pasta until al dente. Drain.
Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
Reduce heat to medium- low. Drain and chop artichoke hearts and add them with their juice, diced tomatoes, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
Season with salt and ground black pepper. Serve warm.