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Greek Chicken Over Orzo Recipe

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This recipe for Greek Chicken Over Orzo, by , is from Tony and Linda's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda Franzitta

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces orzo
3 1/2 cups "Chunky Seasoned Chicken," defrosted if frozen
1 can (14 1/2 oz.) stewed tomatoes
1 small can (8 oz.) no-salt added tomato sauce
1 can (14 oz.) quartered artichoke hearts (not marinated)
1/2 cup sliced black olives
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil (or fresh if you have it)
1/4 cup crumbled feta cheese

Directions:
Directions:
Cook orzo for 7-8 minutes in boiling water. Meanwhile, place the seasoned chicken pieces in a skillet over medium heat. Add the stewed tomatoes and tomato sauce. Drain the artichoke hearts and add to skillet. Add the olives. Add the oregano and basil and stir to mix.

Raise the heat to medium high and bring the mixture to a boil, stirring from time to time. Cook for another 5 minutes.

Drain the orzo and serve chicken over a bed of orzo. Garnish each serving with 1 tablespoon of feta cheese.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This dish is easy, quick and healthy. Add a simple salad and you are done in less than 30 minutes.!

 

 

 

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