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This recipe is my pride and joy and I take complete credit for inventing it. This is actually the first time I am writing it down.

You can not go wrong with this dish. It is great hot or cold. It is a great "make ahead meal" ofr busy people and its excellent for potlucks (your friends co-workers will be amazed with your talents).

Omit the chicken and voila - a vegeterian dish!


  • chicken (I use boneless skinless breast but leftover rotisserie chicken or chicken thighs would work fine - probably a little more saturated fat and calories)
  • - orzo, 1 cup
  • - 4 sundried tomato, chopped (packed in olive oil is best as I use some of the "infused" oil as part of the dressing)
  • - 2-3 artichokes, coarsely chopped
  • - 2 cloves garlic, minced
  • - 1/4 onion, any variety
  • - 1 tbsp capers, coarsely chopped
  • - 2 oz feta cheese
  • - 2 tbsp fresh basil
  • - 1 tbsp red wine vinegar
  • - 1 tbsp olive oil from sundried tomato marinade
  • - 1 tsp olive oil


  • cook orzo according to box directions and set aside
  • - fully cook the chicken (I spray a pan lightly with olive oil), set aside to rest
  • - in same pan, add 1 tsp olive oil, garlic and onion and sautee until they sweat, 2-3 mins
  • - add artichokes, sun dried tomato, capers, and olive oil (from subdried tomato marinade) and sautee until warm, 1-2 minutes
  • - remove from heat, add orzo and basil directly into the pan and stir
  • - chop chicken (make sure it rested at least 10 minutes to allow juices to redistribute)
  • - add chicken, feta, and red wine vinegar
  • - add salt and pepper to taste (I usually don't add any salt since the feta cheese and artichokes are salty enough for my taste

Categories: Main Dish 
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