Friday, July 30, 2010


Adapted from Taste of Home

3/4 cup uncooked orzo pasta
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
1 medium cucumber, chopped
1 small red onion, chopped
1/4 cup minced fresh parsley
2 Tablespoons lemon juice
1 Tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

Cook pasta according to package directions and let cool. Make sure to stir the pasta while cooling so it doesn't stick together. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat heat for 6-8 minutes or until no longer pink. Remove from pan and let cool. You could also grill the chicken and cube it after.
In a large bowl, combine the cucumber, onion, parsley and chicken (once it has cooled a bit).
Stir cooled pasta into chicken mixture. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over chicken mixture and toss to coat. Just before serving, sprinkle with cheese

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