Main dish, poultry
Chicken & Sun-Dried Tomato Orzo
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
30
Cook Time
0
Total Time
30
Nutritional Information
Makes:
4 Servings
Calories
457kcal
Added sugars
0g
Carbohydrates
54g
Fat
12g
Saturated Fat
3g
Monounsaturated Fat
6g
Protein
36g
Cholesterol
68mg
Dietary Fiber
10g
Potassium
546mg
Sodium
372mg
Total sugars
4g
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.
© Meredith Corporation. All rights reserved. Used with permission.
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