Mediterranean Chicken With Feta Cheese |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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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! Ingredients:
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) |
Directions:
1. 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!).
2. Heat oil over medium heat in a large skillet.
3. Chop onions coarsely and add to pot.
4. Cut chicken into bite-size pieces and add to pot.
5. Raise heat to med-high.
6. Cook until chicken is not pink on the outside (about 3 minutes).
7. Add garlic, oregano, and basil and continue cooking chicken. Stir frequently.
8. When chicken is cooked through, stir in wine and cook 1 minute.
9. Add tomatoes with juice and continue cooking a few minutes until it becomes less juicy.
10. Stir in feta cheese and kalamata olives.
11. Garnish with parsley.
12. Serve over hot drained orzo - sometimes I mix it all together.
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