Pasta with Tomato Pesto, Feta and Chicken (Cooking for Two)

Boldly flavored tomato pesto adds delicious depth to this pretty salad with an easy shortcut--frozen cooked chicken.

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Servings 2

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ingredients 8
Prep Time 25 min
Total Time 25 min

Ingredients

1/2: cup uncooked orzo or rosamarina (rice-shaped pasta)

1: cup frozen diced cooked chicken breast, thawed

1/2: cup crumbled feta cheese

2: tablespoons chopped fresh basil leaves

2: tablespoons purchased sun-dried tomato pesto

1/8: teaspoon salt

1: tablespoon lemon juice

2: medium tomatoes

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Directions

1 Cook orzo as directed on package; drain. Rinse with cold water to cool; drain well.
2 Meanwhile, in large bowl, mix chicken, cheese, basil, pesto and salt; stir gently to mix. Add cooked orzo to chicken mixture; toss gently to coat. Sprinkle with lemon juice.
3 To make tomato cups, cut off stem end of tomato and scoop out pulp; discard. Spoon salad mixture into tomato cups. If desired, serve on lettuce-lined plates.

EXPERT TIPS

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Expert Tips

Orzo means “barley” in Italian, but it is actually a pasta. Resembling large kernels of rice, orzo cooks up quickly, making it great for last-minute dishes.

Sun-dried tomato pesto has a rich and intense tomato flavor. It can be found in the deli or produce section of your grocery store as well as in the pasta sauce aisle.

To add color and give this salad a special restaurant-like feel, serve it on a bed of Bibb, leaf, romaine or any other lettuce.