1 lb. box orzo pasta, cooked “al dente”
1/2 cup julienned sun dried tomatoes
4 oz. feta cheese, crumbled
2 cloves garlic, minced
2 cups cooked and diced chicken breasts
1 cup coarsely chopped or frozen artichoke hearts (do not use marianated artichokes)
1/2 cup chopped fresh mint
juice and zest of two lemons
1/2 cup vegetable oil
salt and pepper to taste
mint leaves and lemon slices for garnish
To the bowl, add the feta, garlic, diced chicken, artichoke hearts and
While cooking orzo according to directions, add undried tomatoes to the pot.
drain pasta and tomatoes and rinse with cold water. Place in large mixing
bowl.
chopped fresh mint. Toss gently. Whisk together the juice and zest of lemons,
vegetable oil and salt and pepper.
Add to pasta mixture and taste for seasoning. Place in a serving bowl and
garnish with mint and lemon.
Add comment