Ingredients
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8
-
1
-
1/2
-
1
-
1
-
3
-
1
-
2
-
1
-
1 - 1 1/4
-
1/4
-
1/4
-
1
-
1/2
-
Directions
Chicken and Sun-Dried Tomato Orzo,Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sauted fresh spinach or steamed broccolini.From EatingWell magazine, March/April 2008. Dietary Exchanges: 3 starch, 1 vegetable, 3 lean meat, 1/2 fat (3 Carbohydrate Servings).,Wonderful flavors, loved the marjoram with the dried tomatoes and artichokes! I planned ahead and roasted my own tomatoes and garlic for the sauce. I did use chicken stock instead of water but otherwise followed the recipe to a T. This came together in a jiffy, was light and flavorful, perfect for a weeknight. Made and reviewed for PAC Fall 2012,Wonderful flavors, loved the marjoram with the dried tomatoes and artichokes! I planned ahead and roasted my own tomatoes and garlic for the sauce. I did use chicken stock instead of water but otherwise followed the recipe to a T. This came together in a jiffy, was light and flavorful, perfect for a weeknight. Made and reviewed for PAC Fall 2012
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Steps
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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
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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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
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. |
