PASTA WITH TOMATO PESTO, FETA AND CHICKEN

Pasta with Tomato Pesto, Feta and Chicken image

Boldly flavored tomato pesto adds delicious depth to this pretty salad with an easy shortcut--frozen cooked chicken.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of 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

Steps:

Cook orzo as directed on package; drain. Rinse with cold water to cool; drain well.
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.
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 Facts : Calories 455, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 3 g