1 1/2 cups low-sodium chicken broth
1/2 cup dry orzo pasta
2 tbsp minced oil-packed sun-dried tomatoes
2 tbsp crumbled feta cheese (1 oz)
1/8 tsp each, kosher salt and black pepper
Bring broth to a boil in a small saucepan, stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9 minutes. Remove saucepan from heat.
Stir tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo mixture with salt and pepper. Serve with Chicken Roulades.
