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.

  • prep time 25 min
  • total time 25 min
  • ingredients 8
  • servings 2

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    460
    (
    Calories from Fat
    180),
    % Daily Value
    Total Fat
    20g
    20%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    1150mg
    1150%;
    Total Carbohydrate
    37g
    37%
    (Dietary Fiber
    3g
    3%
      Sugars
    7g
    7%
    ),
    Protein
    33g
    33%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    35%;
    Calcium
    25%;
    Iron
    10%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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