Mediterranean Chicken With Feta Cheese

8 ounces orzo pasta
1 pound boneless, skinless chicken breast halves, fresh or frozen
2 teaspoons olive oil
1 large onion (for about 1 cup chopped)
2 teaspoons bottled minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup dry white wine
1 (14-ounce) can chopped tomatoes with garlic and oregano
4 ounces feta cheese (see note)
1/2 cup chopped fresh parsley leaves, optional

Note: Just about any flavor of feta works in this versatile pasta dish, but if you can't decide, you can't go wrong with plain.

• Bring 2 1/2 quarts of unsalted water to a boil in a 4 1/2 -quart or larger Dutch oven or soup pot.
• Add the orzo to the boiling water and cook for 8 minutes, or until orzo is tender.
• Drain and set aside.
• Meanwhile, if the chicken is frozen, place it on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.
• While the chicken defrosts, heat the oil over medium heat in an extra-deep 12-inch nonstick skillet.
• Peel the onion and coarsely chop it, adding it to the skillet as you chop.
• Cut the chicken (fresh or partially defrosted) into bite-size pieces, adding the pieces to the skillet as you cut.
• After about a 1/2 cup of chicken is in the pan, raise the heat to medium-high and continue to cut and add the rest of the chicken to the pan.
• Cook the chicken, stirring from time to time, until it is no longer pink outside, about 3 minutes.
• While the chicken cooks, add the garlic, oregano and basil. Stir frequently.
• When the chicken is cooked through, stir in the wine and cook 1 minute.
• Add the tomatoes with their juice and the feta cheese.
• Rinse and chop the parsley if using.
• Add it to the chicken mixture.
• Stir and cook 1 more minute and then serve over the hot, drained orzo.

4 servings