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Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup little tomatoes (grape, cherry, etc.), cut into halves
- 1/3 cup Kalamata olives, pitted and cut into halves
- 1 tablespoon capers, drained
- 1/2 teaspoon dried oregano
- 4 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 1/2 cup dry white wine
- 2.5 cups chicken broth
- 2 cups cooked shredded/rotisserie chicken
- 2 cups packed fresh baby spinach
- 1/2 cup crumbled feta cheese
- Salt & pepper to taste
Instructions
- Heat olive oil and butter in a large pot over medium-high heat.
- Add tomatoes, olives, capers, oregano, and garlic; sauté for 2 minutes.
- Stir in uncooked orzo, allowing it to soak up flavors.
- Pour in white wine, let bubble for 30 seconds, then add chicken broth.
- Bring to a gentle boil, reduce heat, and simmer uncovered for 10 minutes.
- Fold in shredded chicken and baby spinach; cover for 3-5 minutes.
- Season with salt and pepper; serve warm with optional garnishes.
Notes
Using leftover rotisserie chicken saves time and enhances flavor.
Adjust garlic and feta quantity based on personal preference.
Garnish with parsley or basil for added color before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 900
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 3
- Protein: 25
- Cholesterol: 75