Greek Pasta

I have often gone out to dinner at a restaurant or even at a friend's home and had a very memorable dinner.
Sometimes I have been able to acquire a recipe and sometimes not.  That is exactly how this recipe came to be.
I had a similar dish at a co-worker's home years ago.  The dish was a signature dish at a restaurant she and her husband used to own and hence, she was unwilling to provide the recipe.  I re-created the dish with a few additions that I believe truly enhance the dish. I hope you do also.

Greek Pasta

1 Lb Farfalle (Bow Tie) Pasta
4 Tablespoonfuls Olive Oil

1 Large Onion, chopped
4 clove Garlic, finely chopped
1 6 1/2 oz jar Artichoke Hearts in Oil, drained and roughly chopped
2 Boneless Skinless Chicken Breasts, cut into bite size pieces 
1 6oz bag of Baby Spinach
1/2 cup White Wine

1 Lemon
1 teaspoonful Salt
1/2 teaspoonful coarsely ground Black Pepper
1/4 cup Kalamata Olives, pitted and halved
4 oz Feta Cheese, crumbled
Fresh Parsley, Chopped

Cook Pasta according to package directions.
At the same time, heat a large saucepan over med-high heat.  Add the Olive Oil and the Onions. Cooks stirring often until onions are tender.
Add the Garlic and the Artichokes. Cook for one minute.
Add the chicken and cook until cooked through and lightly browned.
Add the Spinach all at once, packing into skillet if needed and the White Wine. Cover skillet for one minute.
Remove cover.
Cook for about two minutes until the bottom of the skillet is close to dry, but not completely.
Squeeze in the Juice of one Lemon. Add the Salt and Papper
Add Half of the Feta Cheese and the Olives.
Add the drained Pasta and toss gently to combine.
Arrange on individual plates and garnish with remaining Feta Cheese and Parsley.