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Pasta with Tomato Pesto, Feta and Chicken (Cooking for Two)

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By Pillsbury Kitchens
Updated Aug 18, 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 (Cooking for Two)

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 8
  • Servings 2
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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

  • Step 
    1
    Cook orzo as directed on package; drain. Rinse with cold water to cool; drain well.
  • Step 
    2
    Meanwhile, 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.
  • 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

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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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