Mediterranean Chicken With Feta Cheese

• 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)

1. 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!).
2. Heat oil over medium heat in a large skillet.
3. Chop onions coarsely and add to pot.
4. Cut chicken into bite-size pieces and add to pot.
5. Raise heat to med-high.
6. Cook until chicken is not pink on the outside (about 3 minutes).
7. Add garlic, oregano, and basil and continue cooking chicken. Stir frequently.
8. When chicken is cooked through, stir in wine and cook 1 minute.
9. Add tomatoes with juice and continue cooking a few minutes until it becomes less juicy.
10. Stir in feta cheese and kalamata olives.
11. Garnish with parsley.
12. Serve over hot drained orzo -- sometimes I mix it all together.

orzo pasta, chicken, olive oil, onions, garlic, oregano, basil, white wine, tomatoes, feta cheese, kalamata olive, parsley

Taken from www.food.com/recipe/mediterranean-chicken-with-feta-cheese-469719 (may not work)