Orzo with Sun-Dried Tomatoes & Feta

• 1 lb dried orzo
• 3/4 cup oil-packed dried tomatoes
• 2 tbsp finely chopped fresh oregano/basil
• 2 tbsp lemon juice
• 1/4 cup fat-free reduced sodium chicken broth
• 4 oz feta cheese, crumbled
• 4 oz smoked or grilled chicken breast, shredded
• Fresh basil leaves, optional

1. In a 6 to 8 qt pan, bring about 4 qts water to a boil over high heat; stir in orzo pasta and cook, uncovered, until just tender to bite (10-12 min). Or cook pasta according to pkg directions.

2. Meanwhile, drain tomatoes, reserving 1 tbsp oil. Cut tomatoes into thin slivers and place in a large bowl. Add oregano, lemon juice, broth, cheese, and chicken. Add the reserved 1 tbsp tomato oil and toss to combine.

3. Drain pasta well and add to chicken mixture; toss to combine. Garnish with fresh basil if desired. Serve warm or cold. Makes 6 servings.