Mediterranean Chicken with Orzo
Feta crumbles, Kalamata olives, tomatoes, oregano and orzo, a rice-shaped pasta, make for a fresh, light chicken pasta dish and give this recipe delicious Greek flavors.
Ingredients
- 1 can (14 oz) chicken broth
- 1 cup uncooked orzo pasta
- 4 (4 oz each) boneless; skinless chicken breast halves
- 2 tbsps olive oil
- 1 tsp finely chopped garlic
- 1 1/2 cups mushrooms; thinly sliced
- 2 tbsps lemon juice
- 1/2 tsp salt
- 1/2 tsp dried oregano leaves
- 1 cup grape tomatoes; cut in half
- 1/3 cup Kalamata olives; pitted; coarsely chopped
- 1/4 cup Crystal Farms Feta Cheese Crumbles
Instructions
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Bring 4 cups water and ¾ cup chicken broth to a boil in large saucepan. Add pasta. Cook 9-11 minutes or until pasta is desired doneness; drain.
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Meanwhile, pound each chicken breast to ¼-inch thickness*. Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add garlic and chicken breasts. Cook chicken 3-4 minutes, turning once, just until chicken is golden brown. Remove chicken from skillet; cover to keep warm.
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Reduce heat to medium. Add remaining 1 tablespoon oil to skillet. Add mushrooms. Cook 4-5 minutes, stirring occasionally, until mushrooms are golden brown. Sprinkle browned chicken with salt and oregano. Add to skillet. Add remaining 1 cup chicken broth, lemon juice, tomatoes and olives. Cook over medium heat until chicken is no longer pink.
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Serve chicken and sauce over cooked orzo. To serve, top with Wisconsin Feta cheese crumbles.
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