1 1/4lbsraw or rotisserie chicken, chopped into bite-sized pcs.
3tbspolive oil, divided
8oz.. fresh baby spinach, coarse chopped
5plum tomatoes, large chopped
8 to 10oz.crumbled feta cheese
2tbspchampagne vinegar or white wine vinegar
Cook the orzo pasta according to package instructions to al dente, drain and reserve.
For raw chicken, use a large, high sided skillet on medium heat and add 1 tbsp olive oil. Add chopped chicken and sprinkle with lemon pepper. Cook stirring until the chicken is cooked through, 6 to 8 minutes.For rotisserie chicken, use the same sized skillet, add chicken, olive oil and lemon pepper and cook on medium heat for 2 or 3 minutes to warm.
Remove the chicken from the skillet into a bowl. In the same skillet on medium low heat add 2 tbsp. olive oil and add the fresh spinach and stir around to wilt, 2 minutes. Once nearly totally wilted add the chopped tomatoes and salt. Cook for 2 minutes to heat the tomatoes. Stir in the cooked orzo, cooked chicken, and feta cheese. Cook for a couple more minutes to warm then stir in the vinegar.
Taste and add more salt if desired. Serve warm with hearty, crusty bread.
Store leftovers in a covered container in the refrigerator. Re-heat in a sauce pan adding a bit of water to loosen it up.