1/2 cup chopped sun dried tomatoes (not oil packed)
1 plum tomato, diced
1 clove garlic, peeled
3 teaspoons chopped fresh marjoram
1 tablespoon red wine vinegar
2 teaspoons plus 1 tablespoon evoo
4 boneless, skinless chicken breasts, trimmed
1/4 teaspoon salt
1/4 teaspoon pepper
1 9 oz pack frozen artichoke hearts, thawed
1/3 cup shredded romano
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, plum
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. 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.
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.
Serving
Suggestions
1 serving= 460 calories
Originally Submitted
2/17/2015
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