Chicken and Sun-Dried Tomato Orzo

Chicken and Sun-Dried Tomato Orzo (Adapted from Eating Well)

8 ounces dry orzo
1 cup vegetable broth
1/2 cup chopped sun-dried tomatoes, divided
1 plum tomato, diced
1 garlic clove
2 teaspoon chopped fresh marjoram
1 tablespoon red-wine vinegar
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
4 boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
9 ounce package frozen artichoke hearts, thawed
1/2 cup fresh grated Romano cheese, divided

In a large pot of boiling salted water, add orzo and cook until al dente, about 8 to 10 minutes. Drain and rinse with cool water.

In a food processor, add broth, 1/4 cup sun-dried tomatoes, plum tomato, garlic, marjoram, vinegar and 2 teaspoons oil. Process until just a few chunks remain.

In a large skillet, heat remaining 1 tablespoon oil over medium-high. Season chicken with salt and pepper. Add chicken to the skillet and cook, until golden outside and no longer pink in the middle, about 3 to 5 minutes per side. Transfer to a plate and keep warm.

Add the tomato mixture and bring to a boil - measure out 1/2 cup sauce and place in 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. Slice the chicken.

Top each plate with the sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese.

Makes 4 servings.

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