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.
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.
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.
Serve chicken and sauce over cooked orzo. To serve, top with Wisconsin Feta cheese crumbles.