Orzo with Chicken and Fresh Herbs

Orzo with Chicken and Fresh Herbs

This Italian pasta salad makes a terrific lunch or supper for four...on the table in 25 minutes!

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

1/2
cup uncooked orzo or rosamarina pasta (about 3.5 oz)
1
pint (2 cups) cherry or grape tomatoes, cut in half
2
cloves garlic, finely chopped
1/4
cup olive oil
3
tablespoons white wine vinegar
1/2
teaspoon salt
1/8
teaspoon pepper
3
tablespoons chopped fresh basil, oregano, marjoram or thyme leaves (or a combination)
2
cups cut-up cooked chicken
1
cup small fresh mozzarella cheese balls (about 6 oz)
4
large leaves butter lettuce
  1. Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
  2. In large bowl, mix tomatoes, garlic, oil, vinegar, salt, pepper and herbs. Add chicken, cheese and cooked pasta; toss until evenly coated. To serve, spoon 1 1/4 cups salad onto each lettuce leaf.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
This salad is delicious served at room temperature or chilled.
This recipe can easily be doubled.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 580mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 35g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 4 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.