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
Preparation
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.
