Chicken and Sun-Dried Tomato Orzo
Ready In: 45 mins
Serves: 4-6
Yields: 1/2 cup servings
Ingredients
- 8 ounces orzo pasta, preferably whole-wheat
- 1 cup water
- 1⁄2 cup chopped sun-dried tomato (not oil-packed)
- 1 plum tomato, diced
- 1 garlic clove, peeled
- 3 teaspoons chopped fresh marjoram, divided
- 1 tablespoon red wine vinegar
- 2 teaspoons extra-virgin olive oil, divided
- 1 tablespoon extra-virgin olive oil, divided
- 1 -1 1⁄4 lb chicken breast, boneless, skinless trimmed (about 4)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 (9 ounce) package frozen artichoke hearts, thawed
- 1⁄2 cup finely shredded romano cheese, divided
Directions
- Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
- Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
- Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
- Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
- Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.
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