20 minutes
Serves 5
Ingredients:
1 pound orzo pasta
2 Tbsp. olive oil
1 Tbsp. minced garlic
1 small purple onion, diced
1 cooked deli rotisserie chicken
3 Tbsp. lemon juice
1 1/2 tsp. salt
1 tsp. black pepper
2 tsp. dill
2 Roma tomatoes, diced
1 cup diced cucumber
1 cup feta cheese crumbles
Make Dinner:
Bring 4 quarts of water to a boil in a large pasta pot over high heat. Add orzo pasta. Boil for 10 minutes until al dente. Remove from heat and set aside.
While pasta is boiling, remove meat from rotisserie chicken. Chop chicken to equal 2 cups. Heat olive oil in a large skillet over medium high heat. Add garlic and onion. Sauté for 5 minutes. Add chopped chicken, lemon juice, salt, pepper and dill to pan and sauté another 5 minutes. Drain water from pasta. Add orzo to chicken mixture, stirring frequently. Remove from heat and add diced tomatoes and cucumbers. Stir quickly until ingredients are combined. Serve hot or cold topped with fresh feta cheese crumbles.