1/4 cup olive oil, divided

10 oz. fresh white mushrooms, sliced (about 3 1/2 cup)

12 oz. grilled skinless and boneless chicken breasts, sliced (we only use 3 breasts)

1 cup diced sweet red bell pepper (about 1 medium)

1/4 cup fresh lemon juice

2 teaspoons grated lemon zest (about 1 lemon)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon dried thyme leaves, crushed

1 teaspoon minced garlic

2 cups cooked orzo or other small pasta (we add an extra cup of cooked orzo)

1/2 cup crumbled Feta cheese

 

In a large skillet over high heat, heat 2 tablespoons of olive oil. Add mushrooms, cook and stir until tender, about 7 minutes. In a medium-sized bowl, combine mushrooms with chicken and bell pepper. In a small bowl, stir together remaining 2 tablespoons olive oil, lemon juice, lemon zest, salt, pepper, thyme and garlic. Toss half of the dressing with the mushroom-chicken mixture. In a large bowl, toss orzo with Feta and remaining dressing until well coated. Spoon orzo onto a serving platter; top with mushroom-chicken mixture. Garnish with arugula or other salad greens and sprinkle with chopped parsley, if desired.

 

Serves 4