Orzo with Chicken and Fresh Herbs

By carvalhohm

Ingredients

• 1/2 cup uncooked orzo or rosamarina pasta (about 3.5 oz)
• 1 pint (2 cups) cherry or grape tomatoes, cut in half
• 2 cloves garlic, finely chopped
• 1/4 cup olive oil
• 3 tablespoons white wine vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons chopped fresh basil, oregano, marjoram or thyme leaves (or a combination)
• 2 cups cut-up cooked chicken
• 1 cup small fresh mozzarella cheese balls (about 6 oz)
• 4 large leaves butter lettuce

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.

In large bowl, mix tomatoes, garlic, oil, vinegar, salt, pepper and herbs. Add chicken, cheese and cooked pasta; toss until evenly coated. To serve, spoon 1 1/4 cups salad onto each lettuce leaf.
EXPERT TIPS

This salad is delicious served at room temperature or chilled.

This recipe can easily be doubled.

Serves 4

1 Serving Calories490 ( Calories from Fat250), Total Fat28g (Saturated Fat9g, Trans Fat0g ), Cholesterol85mg Sodium580mg Total Carbohydrate25g (Dietary Fiber2g Sugars3g ), Protein35g