Chicken & Sun-Dried Tomato Orzo |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rutic Italian-inspired dish. Serve with sauteed fresh spinach or steamed broccolini. EatingWell Newsletter, March/April 2008. Ingredients:
8 ounces orzo pasta, preferably whole-wheat |
1 cup water |
1/2 cup chopped sun-dried tomato, divided (not oil-packed) |
1 plum tomato, diced |
1 garlic clove, peeled |
3 teaspoons chopped fresh marjoram, divided |
1 tablespoon red wine vinegar |
2 teaspoons extra virgin olive oil, divided |
1 tablespoon extra virgin olive oil, divided |
4 boneless skinless chicken breasts (1-1 1/4 pounds) |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 -2 pinch crushed red pepper flakes |
9 ounces frozen artichoke hearts, thawed or 9 ounces marinated artichoke hearts, drained |
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.
3. Blend until just a few chunks remain.
4. Season chicken with salt and pepper on both sides.
5. Heat remaining 1 tablespoon oil with crushed red pepper flakes in a large skillet over medium-high heat.
6. 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.
7. Transfer to a plate; tent with foil to keep warm.
8. Pour the tomato sauce into the pan and bring to a boil.
9. Measure out 1/2 cup sauce to a small bowl.
10. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese.
11. Cook, stirring, until heated through, 1 to 2 minutes.
12. Divide among 4 plates.
13. 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.
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