FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
- Prep: 20 min. Cook: 30 min.
- Yield: 4 Servings
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 3 teaspoons butter, divided
- 8 plum tomatoes, seeded and chopped
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 cup reduced-sodium chicken broth
- 1 cup uncooked whole wheat orzo pasta
- 1 cup evaporated milk
- 1/2 cup loosely packed basil leaves, julienned
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup crumbled feta cheese