Chicken & Sun-Dried Tomato Orzo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From - GREAT recipe! Very flavorful and quick to make! I added 2 more garlic cloves to the original recipe and used 1/4 cup canned diced tomato and 6 oz artichoke instead of 1 plum tomato and 9 oz frozen artichoke hearts. I also used whole wheat penne pasta as I didn't have whole wheat orzo. Didn't include the pasta in this recipe as it doesn't come up right. Tasted great and will definitely make again! Ingredients:
2 cups chicken breast, sliced in 1 pieces |
1/2 cup sun-dried tomato |
1 tomato, diced |
1 tablespoon marjoram, dried |
3 cloves garlic |
1 cup water |
6 tablespoons parmesan cheese, grated |
2 tsp olive oil |
1 tablespoon olive oil |
6 ounces artichoke hearts |
1/4 tsp black pepper |
1/4 tsp sea salt |
Directions:
1. Cook pasta to al dente, drain and rinse.
2. In a blender combine 1/4 cup of sun-dried tomato, diced tomato, 2 tsp olive oil, marjoram, garlic and water. Blend until mostly smooth with some small chunks.
3. Season chicken with salt and pepper.
4. Heat remaining oil in a large skillet over medium-high heat then add chicken and saute until chicken is golden and no longer pink inside. (About 5 minutes) Remove chicken from skillet to a small bowl.
5. Reduce heat to medium and add sauce mixture. Bring to a boil, stirring often.
6. Carefully spoon about 1/4 cup of the mixture out of the skillet and over the chicken.
7. Add remaining sun-dried tomato, cheese and artichoke hearts to sauce and mix. Add pasta and stir to coat. Let simmer a few moments then return chicken to mixture and toss to combine.
8. Serve with a little cheese sprinkled over the top.
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