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Pasta with Tomato Pesto, Feta and Chicken

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By Betty Crocker Kitchens
Updated Apr 5, 2011
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Boldly flavored tomato pesto adds delicious depth to this pretty salad with an easy shortcut--frozen cooked chicken.

Pasta with Tomato Pesto, Feta and Chicken

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 8
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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

Instructions

  • Step 
    1
    Cook orzo as directed on package; drain. Rinse with cold water to cool; drain well.
  • Step 
    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.
  • Step 
    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

455 Calories
18g Total Fat
32g Protein
41g Total Carbohydrate
3g Sugars

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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