This can be made in under an hour and still impresses guests.Greek Pasta Toss

1 package Purdue cooked Chicken Breast, cut into 1” pieces
1/4 cup Olive Oil
1/4 teaspoon Salt
1/2 pound Mushrooms, sliced
1 cup Green Onion, chopped
2 cloves Garlic, minced
1 (8 oz) can water-packed Artichoke Hearts, drained and cut into quarters
2 cups Tomato, chopped
2 teaspoons dried Oregano
12 oz Corkscrew Pasta, cooked
11/2 cup Feta Cheese, crumbled

1. Heat olive oil in a large skillet over medium-high heat. Saute mushrooms until golden, about 5 minutes.

2. Reduce heat to medium; add green onion and garlic. Cook 2 minutes.

3. Add artichoke hearts, tomato, and oregano to pan. Cook until heated through, about 5 minutes.

4. Combine pasta, chicken and vegetable mixture; heat. Then add feta. Serve warm.