• 4servings
  • 25minutes
  • 455calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup uncooked orzo or rosamarina (rice-shaped pasta)

  2. 1 pkg (9 oz) frozen diced cooked chicken breast, thawed

  3. 1 cup crumbled feta cheese (4 oz)

  4. 1/4 cup chopped fresh basil

  5. 1/4 cup purchased sun-dried tomato pesto

  6. 1/4 teaspoon salt

  7. 2 tablespoons lemon juice

  8. 4 medium tomatoes

Instructions Jump to Ingredients ↑

  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.


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