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Chicken & Sun-Dried Tomato Orzo
Nb persons: 4
Yield:
Preparation time:
Total time: 30 minutes
Source:
| Active Time: 30 minutes INGREDIENTS | |
| 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 |
PREPARATION
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.
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