Ingredients
-
8
-
1
-
1/2
-
1
-
1
-
3
-
1
-
2
-
1
-
4
-
1/4
-
1/4
-
1 - 2
-
9
-
1/2
Directions
Chicken & Sun-Dried Tomato Orzo, 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 , 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
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Steps
|
1
Done
|
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
Done
|
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
Done
|
Blend Until Just a Few Chunks Remain. |
|
4
Done
|
Season Chicken With Salt and Pepper on Both Sides. |
|
5
Done
|
Heat Remaining 1 Tablespoon Oil With Crushed Red Pepper Flakes in a Large Skillet Over Medium-High Heat. |
|
6
Done
|
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
Done
|
Transfer to a Plate; Tent With Foil to Keep Warm. |
|
8
Done
|
Pour the Tomato Sauce Into the Pan and Bring to a Boil. |
|
9
Done
|
Measure Out 1/2 Cup Sauce to a Small Bowl. |
|
10
Done
|
Add the Remaining 1/4 Cup Sun-Dried Tomatoes to the Pan Along With the Orzo, Artichoke Hearts and 6 Tablespoons Cheese. |
|
11
Done
|
Cook, Stirring, Until Heated Through, 1 to 2 Minutes. |
|
12
Done
|
Divide Among 4 Plates. |
|
13
Done
|
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. |
