Description
This is adapted from a recipe i found in a cooking magazine i get. This is great for brown-bagging because it tastes good at any temperature, and it's really quick to make. If you are salt sensitive, omit the bouillion cubes and olive brine (not essential, but i like the flavor they add).
Ingredients
- Orzo Pasta
- Chicken Bouillon Cubes
- Oven-roasted Deli Chicken
- Baby Spinach
- Feta Cheese
- Tomatoes
- Kalamata Olive
- Olive Oil
- Salt
- Brine
- Capers
- Fresh Ground Pepper
Instructions
- Bring a large pot of water to boil with the bouillon cubes
- Add orzo and cook according to directions on box
- Drain and return to pot
- Stir in all other ingredients and cook over medium heat for about 2 to 3 more minutes to heat everything through
- Reserve the dark meat for another use
- Serve warm, at room temp, or cold