I've loved this recipe for years. I always crave it in the spring/summer time. Darrell's cousin Jill submitted this in their family cookbook.
1 lb box orzo pasta, cooked
1/2 cup julienned sun dried tomatoes (optional)
4-5 oz feta cheese, crumbled
2 cloves garlic, minced
2 cups cooled and diced chicken breasts
1 cup chopped artichoke hearts
1/2 cup chopped mint
juice and zest of 2 lemons
1/2 cup vegetable oil
salt and pepper to taste
While cooking orzo according to package directions, add sundried tomatoes to the pot (ok, so I actually sometimes just add the tomatoes at the end--simply because I'm undecided whether I like them or not--either way it turns out great). Drain pasta and rinse with cold water. Place in large mixing bowl. Add feta, garlic, chicken, artichoke hearts and mint. Toss gently. Whisk together the lemon juice and zest, vegetable oil, salt and pepper. Add to pasta mixture. Place in serving bowl, and garnish with int leaves and lemon slices.
1 lb box orzo pasta, cooked
1/2 cup julienned sun dried tomatoes (optional)
4-5 oz feta cheese, crumbled
2 cloves garlic, minced
2 cups cooled and diced chicken breasts
1 cup chopped artichoke hearts
1/2 cup chopped mint
juice and zest of 2 lemons
1/2 cup vegetable oil
salt and pepper to taste
While cooking orzo according to package directions, add sundried tomatoes to the pot (ok, so I actually sometimes just add the tomatoes at the end--simply because I'm undecided whether I like them or not--either way it turns out great). Drain pasta and rinse with cold water. Place in large mixing bowl. Add feta, garlic, chicken, artichoke hearts and mint. Toss gently. Whisk together the lemon juice and zest, vegetable oil, salt and pepper. Add to pasta mixture. Place in serving bowl, and garnish with int leaves and lemon slices.
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