~ Taste of Home magazine - August/September 2010
3/4 c. uncooked orzo
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 medium cucumber, chopped
1 small red onion, chopped
1/4 c. minced fresh parsley
2 T. lemon juice
1 T. olive oil
1 t. salt
1/4 t. pepper
1/4 c. crumbled reduced-fat feta cheese
Cook pasta according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat for 6-8 minutes or until no longer pink.
In a large bowl, combine the cucumber, onion, parsley and chicken. Drain pasta; stir into chicken mixture. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over chicken mixture; toss to coat. Serve warm or cold. Just before serving, sprinkle with cheese.
Makes about 5 cups.
Notes: I cook my chicken in 1-2 T. of olive oil, rather than using cooking spray, which keeps it moist.
1 comment:
I know you don't like to do substitutions :) so I'll tell you what I did. I didn't have any parsley, so I subbed 1/4 cup chives instead of the onion and the parsley. The chives are growing freely in my garden and give a "green" flavor like the parsley would and an onion flavor instead of the red onion. Oh, and I used 1/2 lb of mini bowtie pasta instead of the orzo. It was great and a keeper recipe!
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