Sun-Dried Tomato and Feta Pasta Salad

1. In a 6 to 8 quart pan, bring about 4 quarts 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 package 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. Serve warm or cold. Makes 6 servings.

**Note:  You can substitute various other pastas such as penne or small shapes/shells.  Just follow the directions on the package.  With larger pasta than orzo, you may want to add more lemon juice and/or chicken broth and/or oil from the tomatoes because the salad tends to be drier.

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