I served this pasta hot with a salad, but it would also be great chilled for a picnic.  Orzo (rice shaped pasta) is really starchy, so you don’t need a sauce to coat the pasta.  It’s delicious!  I gave the kids plain orzo with chicken and a spinach salad and they liked it, too.


Greek Chicken Orzo


2 cooked chicken breasts (leftover or rotisserie)

1/2 box orzo pasta (about 8 oz)

1 small red onion, diced

2 cloves garlic, minced

1/4 cup chopped sun dried tomatoes

1 teaspoon red pepper flakes

1 1/2 teaspoon dried oregano

1 lemon, zest and juice

1 tablespoon fresh mint, chopped

1/2 cup crumbled feta

salt and pepper


Cook orzo according to package directions in salted water.  Meanwhile, saute onion and garlic in olive oil until tender.  Add sundried tomatoes, red pepper flakes, oregano, and chicken and cook until everything is heated through, about 3-5 minutes. Drain orzo and add it to the pan.  Toss it all together with the lemon juice, lemon zest,  feta and fresh mint.  Add salt and pepper to taste.  Serve immediately.