Lemony Orzo with Chicken and Arugula | Christopher Kimball’s Milk Street | Recipes, TV and Cooking T

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, halved and thinly sliced
• Kosher salt and ground black pepper
• 6 medium garlic cloves, finely grated
• ½ cup dry white wine
• 12 ounces boneless, skinless chicken thighs, trimmed and cut into ¾-inch pieces
• 1 cup orzo pasta
• 1¾ cups low-sodium chicken broth
• ½ cup chopped fresh mint
• 2 cups lightly packed baby arugula (2 ounces), roughly chopped
• 1 tablespoon grated lemon zest, plus 1 tablespoon lemon juice
• Crumbled feta cheese, to serve