|1||pkg. PERDUE® Refrigerated Whole Grain Breaded Chicken Breast Cutlets, Homestyle (12 oz.)|
|1||cup uncooked orzo (rice shaped pasta)|
|1 1/2||cup baby spinach|
|2||tablespoons toasted pine nuts*|
|2||tablespoons olive oil, divided|
|1||cup grape tomatoes, halved|
|2||teaspoons finely chopped garlic|
|1/3||cup pitted kalamata olives, halved|
|1||teaspoon balsamic vinegar|
|Salt and pepper to taste|
|1/4||cup crumbled feta cheese|
|1/4||cup small basil leaves|
Heat chicken according to package directions; hold warm. Meanwhile, prepare orzo according to package directions. Remove from heat; stir in spinach and pine nuts while still warm.
Heat 1 tablespoon oil in skillet over medium heat. Add tomatoes, garlic and olives and cook for 3 minutes. Stir in remaining oil, vinegar, salt and pepper to taste.
To serve, evenly divide orzo among 4 plates, top with chicken then tomato mixture. Sprinkle with feta and basil leaves.
*Toast pine nuts in skillet over medium heat, stirring often, until golden.