Boldly flavored tomato pesto adds delicious depth to this pretty salad with an easy shortcut--frozen cooked chicken.
Cook orzo as directed on package; drain. Rinse with cold water to cool; drain well.
Meanwhile, in large bowl, mix 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.
Recipe is courtesy of: http://www.pillsbury.com/recipes/pasta-with-tomato-pesto-feta-and-chicken-cooking-for-two/eb66fbbe-4787-4690-855b-1c8d40ef8dc5/