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Chicken and Sun-Dried Tomato Orzo Recipe

   
 

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     Chicken and Sun-Dried Tomato Orzo

Category   Entrees - Maindishes
Sub Category   None

Ingredients
8 ounces orzo
1 cup water
1/2 cup sun-dried tomatoes
1 medium plum tomato
1 clove garlic
3 tsp fresh marjoram
1 tbsp red wine vinegar
1-2/3 tbsp extra virgin olive oil
4 pieces boneless skinless chicken breasts
 
1/4 tsp salt
1/4 tsp pepper
9 ounces frozen artichoke hearts
1/2 cup Romano cheese

Instructions
Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plumb tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
Season chicken with salt and pepper on both sides. Heating 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.
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. 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.


Originally Submitted
12/24/2012





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