Main dish, poultry
Chicken & Sun-Dried Tomato Orzo
Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.
Prep time 30
Cook Time 0
Total Time 30
Makes: 4 Servings
Added sugars 0g
Saturated Fat 3g
Monounsaturated Fat 6g
Dietary Fiber 10g
Total sugars 4g
STEP 1 Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
STEP 2 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.
STEP 3 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.
STEP 4 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.
STEP 5 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.
© Meredith Corporation. All rights reserved. Used with permission.
8 ounces orzo , preferably whole-wheat
1 cup water
½ cup chopped sun-dried tomatoes (not oil-packed), divided
1 plum tomato , diced
1 clove garlic , peeled
3 teaspoons chopped fresh marjoram , divided
1 tablespoon red-wine vinegar
2 teaspoons plus 1 tablespoons extra-virgin olive oil , divided
4 boneless, skinless chicken breasts , trimmed (1-1 ¼ pounds)
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 9-ounce package frozen artichoke hearts , thawed
½ cup finely shredded Romano cheese , divided