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Chicken & Sun-Dried Tomato Orzo

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READ REVIEWS ()

Burris, Ken

30 mins total
30 mins prep

457 calories/serving

Recipe Filed Under
Cheese, Chicken, Vegetable, Tomato, Italian, Mediterranean, Blender, Easy, 30 Minute, Quick, Low Cholesterol, Low Fat, Kid-Friendly, High Fiber, Healthy, Main Dish, Dinner, Fall, Spring, Summer, Winter, Bridal Shower, Mother's Day, Baby Shower, Entertaining

Provided By: EatingWell

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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.

Ingredients

Serves:

8 ounces orzo, preferably whole-wheat

1 cup water

1/2 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 tablespoon extra-virgin olive oil, divided

4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 9-ounce package frozen artichoke hearts, thawed

1/2 cup finely shredded Romano cheese, divided

Directions

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.

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.

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.

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.

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.