Sunday, July 17, 2005

Adrien - July 2005

Adrien Webb

1 pound orzo pasta
1/4 cup julienne-cut sun dried tomatoes
1 TBS olive oil
4 cups diced cooked chicken
2 cups (15 ounce can) artichoke hearts, drained and diced zest and juice of 2 lemons
3/4 cup fresh mint leaves, chopped
1 cup feta cheese, crumbled
1/2 cup olive oil
2 TBS minced garlic
1 tsp salt
1/2 tsp ground black pepper

Cook pasta with the sun-dried tomatoes in water until "al dente." Drain, rinse the pasta and sun-dried tomatoes with cold water and mix 1 TBS oil. Set Aside. In mixing bowl, combine chicken, artichoke hearts, lemon zest and juice, mint, feta, olive oil, garlic, salt and pepper. Toss in the pasta with sun-dried tomatoes. Chill the salad for at least 1 hour before serving. This salad tastes best when made several hours ahead.