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Vinaigrette:
1. Add Dijon mustard, red wine vinegar, coarse salt, fresh ground black pepper to small bowl. Whisk to combine.
2. Stir in extra-virgin olive oil, whisking constantly. Whisk in dried Italian seasoning. Chill.
Chicken and Pasta:
1. Place bell pepper halves in microwave safe dish.
2. Add cold water to depth of 1/8".
3. Cover dish tightly with plastic wrap.
4. Microwave until peppers have softened slightly, about 6 minutes.
5. Remove from dish, cool and drain off any excess liquid.
6. Prepare orzo.
7. Combine orzo with halved grape tomatoes, chopped Kalamata olives, crumbled feta cheese and pre-cooked Italian flavored chicken in a bowl.
8. Pour 3/4 cup vinaigrette into orzo mixture and toss to coat. Drizzle with remaining dressing.
9. Fill bell pepper halves with orzo filling.
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