Ingredients Jump to Instructions ↓

  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

Instructions Jump to Ingredients ↑

  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.


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