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Cook'n with Betty Crocker 
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Chicken-Stuffed Tomatoes |
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Serves: 4 Print this Recipeprep: 25 min 1 cup uncooked rosamarina or orzo pasta (6 ounces) 4 large tomatoes 1 medium cucumber, peeled, seeded and chopped (1 cup) 2 cups cut-up cooked chicken 1/2 cup creamy dill or ranch salad dressing 1. Cook and drain pasta as directed on package. Rinse with cold water; drain. 2. Cut stem ends from tomatoes. Remove pulp, leaving 1/2-inch wall. Chop tomato pulp; drain. Cut thin slice from bottom of each tomato to prevent tipping. 3. Mix pasta, chopped tomato and remaining ingredients. Spoon 1/2 cup pasta mixture into each tomato. Serve with remaining pasta mixture. Or cut tomato shells into halves or fourths; divide pasta mixture evenly among tomatoes. wing it! For a nice change of pace, use 3 cups cold cooked rice instead of the pasta. 1 SERVING: Calories 470 (Calories from Fat 180); Fat 20g (Saturated 3g); Cholesterol 70mg; Sodium 370mg; Carbohydrate 45g (Dietary Fiber 4g); Protein 28g * % DAILY VALUE: Vitamin A 28%; Vitamin C 60%; Calcium 8%; Iron 18% * DIET EXCHANGES: 2 1/2 Starch, 1 Vegetable, 2 Medium-Fat Meat, 2 Fat * CARBOHYDRATE CHOICES: 3 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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