Chicken & Sun-Dried Tomato Orzo Recipe

Name: Chicken & Sun-Dried Tomato Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces orzo pasta, preferably whole-wheat; 1 cup water; ½ cup chopped sun-dried tomato, divided (not oil-packed); 1 plum tomato, diced; 1 garlic clove, peeled; 3 teaspoons chopped fresh marjoram, divided; 1 tablespoon red wine vinegar; 2 teaspoons extra virgin olive oil, divided; 1 tablespoon extra virgin olive oil, divided; 4 boneless skinless chicken breasts (1-1 1/4 pounds); ¼ teaspoon salt; ¼ teaspoon fresh ground pepper; 1 -2 pinch crushed red pepper flakes; 9 ounces frozen artichoke hearts, thawed or 9 ounces marinated artichoke hearts, drained; ½ cup finely shredded romano cheese, divided

Servings: persons

8 ounces orzo pasta, preferably whole-wheat
1 cup water
½ cup chopped sun-dried tomato, divided (not oil-packed)
1 plum tomato, diced
1 garlic clove, peeled
3 teaspoons chopped fresh marjoram, divided
1 tablespoon red wine vinegar
2 teaspoons extra virgin olive oil, divided
1 tablespoon extra virgin olive oil, divided
4 boneless skinless chicken breasts (1-1 1/4 pounds)
¼ teaspoon salt
¼ teaspoon fresh ground pepper
1 -2 pinch crushed red pepper flakes
9 ounces frozen artichoke hearts, thawed or 9 ounces marinated artichoke hearts, drained
½ cup finely shredded romano cheese, divided

1
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
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
Blend until just a few chunks remain.
4
Season chicken with salt and pepper on both sides.
5
Heat remaining 1 tablespoon oil with crushed red pepper flakes in a large skillet over medium-high heat.
6
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
Transfer to a plate; tent with foil to keep warm.
8
Pour the tomato sauce into the pan and bring to a boil.
9
Measure out 1/2 cup sauce to a small bowl.
10
Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese.
11
Cook, stirring, until heated through, 1 to 2 minutes.
12
Divide among 4 plates.
13
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.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces orzo pasta, preferably whole-wheat, 1 cup water, ½ cup chopped sun-dried tomato, divided (not oil-packed), 1 plum tomato, diced, and more.

Yes, Chicken & Sun-Dried Tomato Orzo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken & Sun-Dried Tomato Orzo

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