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Greek Orzo Chicken |
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Serves: 4 Print this Recipeprep: 25 min 4 cups cooked rosamarina or orzo pasta 1 cup shredded cooked chicken 2 medium cucumbers, chopped (1 1/2 cups) 1 medium red or green bell peppers, chopped (1 cup) 1/3 cup balsamic vinegar 1/2 cup pitted Kalamata or Greek olives 1/4 cup crumbled feta cheese 1. Place pasta, chicken, cucumbers and bell pepper in large bowl. 2. Pour vinaigrette over salad; toss until coated. Top with olives and cheese. wing it! Kalamata olives, grown in the Mediterranean, are sun ripened, cured and pickled in brine. Available both pitted and unpitted, they have a salty, mild wine flavor and a texture that is soft and creamy. 1 SERVING: Calories 405 (Calories from Fat 145); Fat 16g (Saturated 3g); Cholesterol 40mg; Sodium 670mg; Carbohydrate 46g (Dietary Fiber 3g); Protein 19g * % DAILY VALUE: Vitamin A 38%; Vitamin C 48%; Calcium 10%; Iron 18% * DIET EXCHANGES: 2 1/2 Starch, 2 Vegetable, 1 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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