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Ingredientes
- 1 c. Uncooked orzo pasta
- 1 1/2 c. Minced cooked chicken
- 1/3 c. Prepared Italian dressing
- 6 ounce Jar marinated artichoke hearts, liquid removed and coarsly minced
- 1 c. Diced mozzarella or possibly provolone cheese
- 1 lrg Ripe tomato, seeded and dice
- 1/3 c. Pitted, coarsely minced Kalamata olives
- 1/4 c. Packed fresh basil leaves, cut into thin strips
- 1/2 c. Crumbled feta cheese
- 1/2 c. Grated parmesan cheese Mixed salad greens Freshly grnd black pepper
Direcciones
- Cook orzo according to package directions. Drain and rinse with cool water. Drain again. In a large bowl, combine orzo, chicken and dressing.
- Toss well. Add in artichokes, mozzarella cheese, tomatoes, olives and basil.
- Toss well. Add in feta and Parmesan cheeses. Toss lightly. Cover and refrigerateat least 30 min or possibly up to 6 hrs before serving. Serve on salad greens.
- Season with freshly grnd black pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 6 servings | |
| Calories 415 | |
| Calories from Fat 181 | 44% |
| Total Fat 20.39g | 25% |
| Saturated Fat 8.31g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 705mg | 29% |
| Potassium 303mg | 9% |
| Total Carbs 34.97g | 9% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.76g | 3% |
| Protein 22.45g | 36% |
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