INGREDIENTS
3 tsp
olive oil
1 cup
diced red onion
3
garlic cloves, minced
1 pint
cherry/grape tomatoes, halved
2 14 ounce cans
small artichokes, drained, cut in half
2 1/2 cups
chicken broth
4 cups
shredded cooked chicken
8 oz
uncooked rigatoni
1 cup
kalamata olives, pitted and cut in half lengthwise
3/4 cup
crumbled feta
salt and pepper