Name: Chicken & Sun-Dried Tomato Orzo
Prep time: 30 min
Yield: 4 servings
Ingredients: 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

Main dish, poultry

Chicken & Sun-Dried Tomato Orzo

Prep Time

Cook Time

Total Time

Overview

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

Cook Time

Total Time

Nutritional Information

Makes: 4 Servings

Calories	457
Carbohydrates	54g
Fat	12g
Saturated Fat	3g
Mono Fat	6g
Protein	36g
Cholesterol	68mg
Dietary Fiber	10g
Potassium	546mg
Sodium	372mg

Ingredients

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

Instructions

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.