Chicken and Orzo
  • 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
  1. cook orzo according to box directions and set aside
  2. - fully cook the chicken (I spray a pan lightly with olive oil), set aside to rest
  3. - in same pan, add 1 tsp olive oil, garlic and onion and sautee until they sweat, 2-3 mins
  4. - add artichokes, sun dried tomato, capers, and olive oil (from subdried tomato marinade) and sautee until warm, 1-2 minutes
  5. - remove from heat, add orzo and basil directly into the pan and stir
  6. - chop chicken (make sure it rested at least 10 minutes to allow juices to redistribute)
  7. - add chicken, feta, and red wine vinegar
  8. - 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
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!