Chicken & Sun Dried Tomato Orzo

Ingredients

• 8 ounces orzo pasta, preferably whole-wheat
• 1 cup water
• 1/2 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)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1-2 pinch crushed red pepper flakes
• 9 ounces frozen artichoke hearts, thawed or marinated artichoke hearts, drained
• 1/2 cup finely shredded romano cheese, divided

Directions

1. 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. 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. 3

   Blend until just a few chunks remain.

4. 4

   Season chicken with salt and pepper on both sides.

5. 5

   Heat remaining 1 tablespoon oil with crushed red pepper flakes in a large skillet over medium-high heat.

6. 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. 7

   Transfer to a plate; tent with foil to keep warm.

8. 8

   Pour the tomato sauce into the pan and bring to a boil.

9. 9

   Measure out 1/2 cup sauce to a small bowl.

10. 10

    Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese.

11. 11

    Cook, stirring, until heated through, 1 to 2 minutes.

12. 12

    Divide among 4 plates.

13. 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.