Real risotto can take 35 to 40 minutes just in stirring time. This “pastafied” version takes just 15 minutes.

chicken with greek orzo risotto

start to finish: 25 minutes

makes: 4 servings

4 skinless, boneless chicken breast halves (about 1¼ pounds total)
Salt
Ground black pepper
2 tablespoons olive oil
3 cups reduced-sodium chicken broth
2 cloves garlic, minced
1 cup dried orzo pasta (rosamarina)
¾ cup quartered cherry tomatoes
½ cup crumbled feta cheese (2 ounces)
¼ cup sliced pitted ripe olives
1 tablespoon snipped fresh oregano

1 Lightly sprinkle chicken with salt and pepper. In a very large skillet heat 1 tablespoon of the oil over medium heat. Add chicken; cook for 8 to 12 minutes or until chicken is no longer pink (170°F), turning once.

2 Meanwhile, for risotto, in a medium saucepan bring broth and garlic to boiling; reduce heat and simmer. In a large saucepan heat the remaining 1 tablespoon oil over medium heat. Add orzo; cook and stir for 1 minute. Slowly add ½ cup of the hot broth to orzo, stirring constantly. Continue to cook and stir over medium heat until broth is absorbed. Continue adding broth, ½ cup at a time, stirring constantly until broth is absorbed and mixture is creamy. (This should take about 15 minutes.) Remove from heat.

3 Stir tomatoes, feta cheese, olives, and oregano into risotto. Serve chicken with risotto.

nutrition facts per serving: 451 cal., 14 g total fat (4 g sat. fat), 99 mg chol., 952 mg sodium, 35 g carb., 2 g fiber, 44 g pro.

kitchen tip: To keep fresh herbs such as oregano, parsley, and basil fresh longer, wrap them in a moist paper towel and store in a plastic bag in the refrigerator.