2 14 ounce cans small artichokes, drained, cut in half
2 1/2 Cup chicken broth
8 Ounce uncooked rigatoni
1 Cup Kalamata olives, pitted and cut in half lengthwise
3/4 Cup feta cheese, crumbled
4 Cup cooked chicken, shredded
salt and pepper, to taste
Heat olive oil in a skillet over medium heat. When it is hot enough, add red onion and garlic to the skillet. Cook for 2-3 minutes, until the onion becomes translucent.
Then add tomatoes and artichokes. Stir and sauté for 2 minutes. Add chicken broth and chicken, bring to a boil, and then add the rigatoni. Reduce heat and simmer for 10 minutes, or until the rigatoni is tender. Stir in feta, Kalamata olives and season with salt and pepper to taste. Serve hot.