Chicken Penne Pasta

courtesy: allrecipes (with a couple changes)

1 (16 ounce) package penne pasta (I only use 1/2 - 3/4 of the bag)
1 1/2 tablespoons butter
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can artichoke hearts in marinade
1 can peeled diced tomatos
1 pkg. feta chz, crumbled (1/4 reserved to crumble on top of each dish)
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 a little of the marinade from the artichokes then 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, can of peeled, diced tomatos, 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.