Chicken and Feta Cheese Sauce

8 oz. Esotico pasta (cook as directed on back of package)
2 tbsp. olive oil
1 small onion, chopped
3 garlic cloves, chopped
4 boneless skinless chicken breasts, cut into strips
1 cup low-sodium chicken or vegetable stock
Corn starch
1 cup crumbled feta cheese
Salt & Black pepper
2 tbsp. fresh parsley, chopped

Sauté onion and garlic over medium heat until soft, about 10 minutes. Add chicken and cook to a golden brown. Season with salt and pepper to taste. Mix stock with corn starch and bring to a boil. Pour sauce over the cooked pasta. Sprinkle with parsley and feta cheese.