Mediterranean Orzo Chicken Pasta

Cook the Orzo pasta according to the box's directions.

Meanwhile, cook the chicken until no longer pink. (I poach my chicken)

To poach chicken, place chicken in large skillet, season chicken to your liking, pour 1 1/2 cups of water over the chicken, cover the skillet with a lid and let it boil over medium heat for 30 minutes. When done, take chicken out of the skillet with tongs and check for doneness.

Dice the chicken into 1 inch pieces.

Skin and cut the cucumber.

In a large bowl, combine the cucumber, parsley, and chicken.

After draining the Orzo pasta, stir it into the chicken mixture.

In another small bowl, whisk together the lemon juice, oil, salt and pepper. Then pour over the chicken mixture.

Toss to coat.

Just before serving, sprinkle with feta cheese.

Can be served warm or cold. If choosing to serve cold, chill the meal for at least 30 minutes. (I prefer cold)

**I double this recipe for my family of 6 and triple the dressing to add more flavor. This meal goes great with garlic bread and makes yummy leftovers**