boneless skinless chicken breast (poached in chicken stock)
3 tbls of diced roasted red pepper (I used B&G variety)
0.5 cup of medium pitted black olives
medium crown of broccoli, cut into bite sized pieces and cooked
3 healthy tbls of crumbled feta
tsp of balsamic vinegar
cup of orso pasta
packet of Goya chicken seasoning
Plant of Attack
Add 5-6 cups of water into your saucepan and then add the chicken bouillon. Turn on over medium heat and when at a rolling boil add the uncooked orzo. Cook until al dente.
While the pasta cooks shred or cut the chicken into medium bite sized pieces. Slice the olives into three coins per olive, and combine the roasted red pepper, olives, cooked broccoli, and chicken into your medium mixing bowl.
Drain the cooked seasoned orzo and then add it, still hot, to the other ingredients. Then add the crumbled feta and the balsamic vinegar. Mix throughly, season with garlic and ground pepper, and enjoy hot or cold.