Greek Penne

Adapted from

1 cup chicken broth or homemade stock
2 teaspoons dried oregano
2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
13.5 oz box whole wheat penne pasta
4 oz crumbled feta cheese
1 Tablespoon lemon juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 Tablespoons chopped fresh parsley
1 cup cherry tomatoes, quartered

In a large skillet, simmer the chicken broth and the oregano until 1/2 cup of liquid remains, about 4-5 minutes.  Stir in the chicken cubes, cover the pan and remove it from the heat.  Let the chicken steam in the hot broth until just done, about 8-10 minutes.

Cook pasta according to package directions.  Drain and toss with the chicken mixture.  Add the feta, lemon juice, salt, pepper, and parsley.  Stir until the cheese has melted.  Toss in the cherry tomatoes.  Enjoy!