Pasta with Tomato Pesto, Feta and Chicken

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 4

Ingredients

1
cup uncooked orzo or rosamarina (rice-shaped pasta)
1
pkg (9 oz) frozen diced cooked chicken breast, thawed
1
cup crumbled feta cheese (4 oz)
1/4
cup chopped fresh basil
1/4
cup purchased sun-dried tomato pesto
1/4
teaspoon salt
2
tablespoons lemon juice
4
medium tomatoes
  • 1 Cook orzo as directed on package; drain. Rinse with cold water to cool; drain well.
  • 2 Meanwhile, in large bowl, combine 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
    455
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    1060mg
    1060%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    32g
    32%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    4%;
    Calcium
    22%;
    Iron
    18%;
    Exchanges:
    3 Starch; 3 Lean Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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