Nothing says Greece like orzo pasta drizzled in olive oil, topped with olives and feta. The ingredients in this dish will give your taste buds a salty punch that you won’t regret. Here’s a pro tip: before cooking the orzo in water, toast it in olive oil until it’s a nice golden color. This gives the orzo a nice, nutty taste. Add a dash of lemon for taste and voilà!
Olive and Feta Orzo Pasta
Original # of Servings: 1
Total Time: 25 minutes
Active Time: 25 minutes
orzo pasta – 3 ounce
olive – 2 tablespoon
feta cheese – 1 tablespoon
chicken breast – 2 ounce
extra virgin olive oil – 1 1/2 teaspoon
salt – 1/8 teaspoon
black pepper – 1/8 teaspoon
parsley – 1 teaspoon
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet on medium high. Add diced chicken to skillet and cook thoroughly. Remove from heat and season with salt and pepper.
- Transfer pasta to serving dish. Top with feta, chicken, olives, and chopped parsley.
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