Chicken-Stuffed Tomatoes

Serves: 4
Total Calories: 224


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.

Nutritional Facts:

Serves: 4
Total Calories: 224
Calories from Fat: 135

This Chicken-Stuffed Tomatoes recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

More Recipes from the Betty Crocker Rotisserie Chicken Cookbook:
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Chicken and Wild Rice Salad with Dried Cherries
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Chicken-Stuffed Tomatoes
Chopped Chicken Asian Salad
Cobb Salad
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Italian Chicken-Couscous Salad
Italian Chopped Salad
Mediterranean Chicken Salad
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Tossed Chef's Salad
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