Simon Romanov

Sun-dried Tomato Chicken Orzo  

The recipe, which is inspired by rustic Italian cuisine, is characterized by the presence of sun-dried tomatoes, Romano cheese, and the delicious perfume of fresh marjoram.    

Serve with fresh spinach that has been sautéed or broccolini that has been steamed.   

– 8 ounces 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 teaspoons chopped fresh marjoram, divided – 1 tablespoon red-wine vinegar

Ingredients

– 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided – 4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds) – ¼ teaspoon salt – ¼ teaspoon freshly ground pepper – 1 9-ounce package frozen artichoke hearts, thawed – ½ cup finely shredded Romano cheese, divided

Step :1Cook orzo in a large saucepan of boiling water for 8 to 10 minutes, or until just soft, as directed on the package. Drain and rinse.   

Directions 

Step:2 Meanwhile, combine 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar, and 2 teaspoons oil in a blender. Blend till only a few bits remain.   

Step:3 Season the chicken with salt and pepper on both sides. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the chicken for 3 to 5 minutes per side, adjusting the heat as needed to avoid scorching. Transfer to a platter and tent with foil to stay warm.   

step:4 Add the tomato sauce to the pan and heat to a boil. Add 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 thoroughly heated, about 1 to 2 minutes. Divide among four plates.   

step:5 Slice the chicken. Top each serving of pasta with sliced chicken, 2 tablespoons of the saved tomato sauce, and a sprinkle of the remaining cheese and marjoram.   

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