Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes).
Meanwhile, drain tomatoes, reserving 1 tablespoon of the oil. Cut tomatoes into thin slivers and place in a large bowl. Add oregano, lemon juice, water, feta and chicken. Add the reserved 1 tablespoon of tomato oil and toss to combine. (-Or- *Use Pappardelle’s (7 oz.) Sun-Dried Tomato Pesto in place of sun-dried tomatoes and water.)
Drain orzo well and add to tomato-chicken mixture. Toss to combine. Can be served warm or cold.