Pasta with Tomato Pesto, Feta and Chicken

  • Prep 25 min
  • Total 25 min
  • 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

Steps

  • 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.

  • 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.
  • 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 Facts

Serving Size: 1 Serving
Calories
455
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
7g
35%
Cholesterol
80mg
27%
Sodium
1060mg
44%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
8%
Sugars
3g
Protein
32g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
22%
22%
Iron
18%
18%
Exchanges:
3 Starch; 3 Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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