Mediterranean Chicken With Feta Cheese - cooking recipe

Ingredients

12 ounces orzo pasta
1 lb chicken breast (boneless or skinless)
2 teaspoons olive oil
2 medium onions
4 teaspoons garlic, minced
1 teaspoon oregano
1 teaspoon basil
1 cup dry white wine
2 (14 ounce) cans diced tomatoes (Italian style)
8 ounces feta cheese (I use 4 ounces)
1/3 cup kalamata olive, chopped
1/2 cup fresh parsley leaves, chopped (optional)

Preparation

Bring water to boil for pasta, then follow package instructions and check for doneness (since recipes always take me a little longer than the stated time, I don't usually start cooking the pasta at the very beginning!).
Heat oil over medium heat in a large skillet.
Chop onions coarsely and add to pot.
Cut chicken into bite-size pieces and add to pot.
Raise heat to med-high.
Cook until chicken is not pink on the outside (about 3 minutes).
Add garlic, oregano, and basil and continue cooking chicken. Stir frequently.
When chicken is cooked through, stir in wine and cook 1 minute.
Add tomatoes with juice and continue cooking a few minutes until it becomes less juicy.
Stir in feta cheese and kalamata olives.
Garnish with parsley.
Serve over hot drained orzo -- sometimes I mix it all together.