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.