Ingredients
- 1 each red, yellow, orange peppers; chopped
- 1 tablespoon minced garlic
- 1 red onion, chopped
- ¼ cup Lemon EVOO
- 1 teaspoon salt
- ½ teaspoon pepper
- Chicken
- 1 pound orzo pasta
- 8 ounces of Feta cheese
- 4 green onions, chopped
*Optional, add ¼ cup roasted pine nuts or fresh basil
Dressing:
- ½ cup Neapolitan Herb Dark Vinegar
- ½ cup Lemon Fused EVOO
- 1 teaspoon salt
- ½ teaspoon pepper
Directions:
Toss the chopped peppers, garlic & onion in EVOO and salt & pepper. Roast them in the oven for 30 minutes at 400 degrees. Stir half way through to ensure they cook evenly. Add chicken and roast for a final 10 minutes. While the vegetables are in the oven, cook the pasta according to directions. Whisk dressing ingredients together until well blended. Toast the pine nuts if you are including them.
Mix roasted vegetables, chicken, feta & dressing together in a large bowl. Top with green onions and serve. If you are using fresh basil, add it at this time as well. Enjoy!
