Wednesday, June 16, 2010

Chicken and Orzo

My variation of this Ina recipe tasted a lot like another dish that I love. The original recipe calls for roasted shrimp and I am sure that would be wonderful in this dish. But since chicken was on sale I opted for that and it was delicious! This is a must try for the warm summer season approaching us.

Adapted from: Ina Garten


2 teaspoons kosher salt
1 teaspoon pepper
1/2 cup extra virgin olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (2-3 lemons)
zest of one lemon
2 pounds cooked chicken, cut into small pieces
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
3/4 pound feta cheese, crumbled


Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Add the chicken to the orzo and then add the dill, and parsley. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

One year ago: Tomato, Olive, Spinach and Feta Pasta

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