Chicken & Sun-Dried Tomato Orzo

  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.

orzo pasta, water, tomato, tomato, garlic, fresh marjoram, red wine vinegar, extra virgin olive oil, extra virgin olive oil, chicken breasts, salt, ground pepper, red pepper, hearts, romano cheese

Taken from www.food.com/recipe/chicken-sun-dried-tomato-orzo-340847 (may not work)

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