Pasta with Tomato Pesto, Feta and Chicken

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

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
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. 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.
Make It Special
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 455
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 7g,),
  • Cholesterol 80mg;
  • Sodium 1060mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 32g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 3 Lean Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3 ;
    *Percent Daily Values are based on a 2,000 calorie diet.