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Fast & Easy Dinner: Chicken and Sun-Dried Tomato Orzo

Fast & Easy Dinner: Chicken and Sun-Dried Tomato Orzo

While purchasing a store-made pasta sauce is incredibly convenient, you'd be surprised how easy it is to throw together a delectable homemade tomato sauce. This recipe combines fresh tomatoes with their sun-dried counterpart. The sauce base is water, but it's flavored with garlic, herbs, and vinegar before being tossed with quick-cooking orzo and seared chicken.

To give your family a whole new take on rustic Italian cuisine, serve them this meal! Get the recipe and

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Chicken & Sun-Dried Tomato Orzo

Chicken & Sun-Dried Tomato Orzo

Chicken & Sun-Dried Tomato Orzo

Ingredients

  1. 8 ounces orzo, preferably whole-wheat
  2. 1 cup water
  3. 1/2 cup chopped sun-dried tomatoes (not oil-packed), divided
  4. 1 plum tomato, diced
  5. 1 clove garlic, peeled
  6. 3 teaspoons chopped fresh marjoram, divided
  7. 1 tablespoon red-wine vinegar
  8. 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  9. 4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
  10. 1/4 teaspoon salt
  11. 1/4 teaspoon freshly ground pepper
  12. 1 9-ounce package frozen artichoke hearts, thawed
  13. 1/2 cup finely shredded Romano cheese, divided

Directions

  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. Blend until just a few chunks remain.
  3. 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. 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. 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.

Serves 4.

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