This is a delicious and LIGHT! pasta dish as well as quite easy to make. If you love meat, then double the chicken... in the recipe I halved the original amount and like it much better that way. I added the kalamata olives to the original recipe and find it makes it a much better dish (but I loved it before the addition). I also use less feta than called for since I reserve a portion without for myself... I don't like feta. 30 minutes total prep and cooking... I work the whole time it's cooking. Enjoy!
- 12 ounces orzo pasta
- 1 lb chicken breast (boneless or skinless)
- 2 teaspoons olive oil
- 2 medium onions
- 4 teaspoons garlic, minced
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 cup dry white wine
- 2 (14 ounce) cans diced tomatoes (Italian style)
- 8 ounces feta cheese (I use 4 ounces)
- 1⁄3 cup kalamata olive, chopped
- 1⁄2 cup fresh parsley leaves, chopped (optional)
- Bring water to boil for pasta, then follow package instructions and check for doneness (since recipes always take me a little longer than the stated time, I don't usually start cooking the pasta at the very beginning!).
- Heat oil over medium heat in a large skillet.
- Chop onions coarsely and add to pot.
- Cut chicken into bite-size pieces and add to pot.
- Raise heat to med-high.
- Cook until chicken is not pink on the outside (about 3 minutes).
- Add garlic, oregano, and basil and continue cooking chicken. Stir frequently.
- When chicken is cooked through, stir in wine and cook 1 minute.
- Add tomatoes with juice and continue cooking a few minutes until it becomes less juicy.
- Stir in feta cheese and kalamata olives.
- Garnish with parsley.
- Serve over hot drained orzo -- sometimes I mix it all together.