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id
679
Name
Chicken and Sun-Dried Tomato Orzo
Main Dish Category
Poultry
Secondary Dish Category
Main Dish,
Main Ingredient
Chicken
Other Ingredient
Sun-Dried Tomatoes
Number of People
4
List of Ingredients
8 oz. 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 tsp. chopped, fresh marjoram, divided
1 T red-wine vinegar
2 tsp. plus 1 T extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, trimmed (about 1 1/4 lb)
1/4 tsp. salt
1/4 tsp freshly ground black pepper
9 oz. frozen artichoke hearts, thawed
1/2 cup finely shredded Romano cheese, divided
Description
Cook orzo according to package directions, Drain and rinse.
Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 tsp. marjoram, vinegar and 2 tsp. oil in blender. Blend until just a few chunds remain.
Season chicken with salt and pepper on both sides. Heat remaining 1 T oil in large skillet over medium heat. Add chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, about 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
Pour the tomato sauce in to 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 T cheese. Cook, stirring until heated through, about 1 to 2 minutes. Divide among 4 plates.
Slice the chicken. Top each portion of pasta with sliced chicken, 2 T of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.
Time
30 minutes
Cooking Type
StoveTop
Difficulty (1-5)
1
Notes
Per serving: 457 calories, 12 g fat, 3 g saturated fat, 6 g mono, 68 mg cholesterol, 54 g carbohydrates, 36 g protein, 10 g fiber, 372 mg sodium, 546 mg potassium
Origin
eatingwell.com
Image