Ingredients
1-1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes1 tablespoon Greek seasoning1 teaspoon pepper1 tablespoon olive oil4 green onions, thinly sliced1 garlic clove, minced1/4 cup white wine or chicken broth7 cups reduced-sodium chicken broth1/4 cup chopped sun-dried tomatoes (not packed in oil)1/4 cup pitted Greek olives, sliced1 tablespoon capers, drained1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano1-1/2 cups uncooked orzo pasta2 tablespoons lemon juice1-1/2 teaspoons minced fresh parsley
Preparation
Season chicken with Greek seasoning and pepper. In a Dutch oven, saute chicken in oil until no longer pink; remove and set aside. Add green onions and garlic to the pan; saute for 1 minute. Add wine, stirring to loosen browned bits from pan.
Stir in the broth, tomatoes, olives, capers, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Return to a boil. Stir in orzo. Cook 8-10 minutes longer or until pasta is tender. Stir in lemon juice and parsley.
