Mediterranean Chicken & Orzo with Snap Peas, Feta & Olives

Ingredients

• 2 boneless, skinless chicken breasts
• 4 oz. sugar snap peas, halved (regular green beans work in a pinch)
• 2 tbsp. creme fraiche
• 1 oz. pitted nicoise or kalamata olives, chopped
• 1 tsp. whole dried oregano, smashed between palms
• 4 oz. orzo pasta
• 1 clove garlic, chopped
• 1.5 oz feta cheese, crumbled
• 1 tbs. red wine vinegar

Directions

1. Fill a medium pot with salted water and bring to a boil.
2. In a small bowl, combine the chopped olives, half the vinegar, 1/2 tsp. olive oil, and as much garlic as you like.  Taste and season with salt and pepper.
3. Pat the chicken dry, and season with oregano, salt, and pepper.
4. In a medium pan, heat 1 tsp. of oil on medium high until hot.  Add the seasoned chicken, and cook 6-7 minutes per side or until done.  Transfer to a cutting board, and cover with foil to keep warm.
5. While the chicken cooks, add orzo to the pot of boiling water and cook, uncovered, 7-9 minutes or until done.  Drain thoroughly and return to the pot (I would toss with some oil too).
6. In the pan you used to cook the chicken, heat 1 tsp. of oil on medium high until hot.  Add the peas/green beans and cook, stirring occasionally, 2-3 minutes or until softened.
7. To the pot of cooked pasta, add the peas, creme fraiche, feta, and remaining vinegar.  Stir to combine and season with salt and pepper.
8. Slice the cooked chicken crosswise, and serve over the finished pasta.

Note

• via Blue Apron.