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 (Cooking for Two)
- Prep Time 25 min
- Total 25 min
- Ingredients 8
- Servings 2
Ingredients
- 1/2 cup uncooked orzo or rosamarina (rice-shaped pasta)
- 1 cup frozen diced cooked chicken breast, thawed
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons purchased sun-dried tomato pesto
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 2 medium tomatoes
Instructions
-
Step1Cook orzo as directed on package; drain. Rinse with cold water to cool; drain well.
-
Step2Meanwhile, in large bowl, mix chicken, cheese, basil, pesto and salt; stir gently to mix. Add cooked orzo to chicken mixture; toss gently to coat. Sprinkle with lemon juice.
-
Step3To 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
460
Calories
20g
Total Fat
33g
Protein
37g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 180
- Total Fat
- 20g
- 30%
- Saturated Fat
- 8g
- 42%
- Trans Fat
- 0g
- Cholesterol
- 100mg
- 34%
- Sodium
- 1150mg
- 48%
- Potassium
- 410mg
- 12%
- Total Carbohydrate
- 37g
- 12%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 7g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 35%
- 35%
- Calcium
- 25%
- 25%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2 1/2Tips from the
Pillsbury Kitchens
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