Categories: Pasta

Ingredients

• 8 oz. orzo
• 1 cup water
• 1/2 cup chopped sun-dried tomatoes (not packed in oil), divided
• 1 plum tomato, diced
• 1 garlic clove, peeled
• 2 tsp chopped fresh marjoram, divided
• 1 tbsp. red wine vinegar
• 2 tsp olive oil, plus 1 tbsp., divided
• 4 chicken breasts, trimmed
• 1/4 tsp salt
• 1/4 tsp black pepper
• 9 oz. package frozen artichoke hearts, thawed
• 1/2 cup shredded Pecorino Romano, divided

Directions

1. Cook orzo as directed. Drain and rinse.

2. Meanwhile, place 1 cup water, 1/4 cup sundried tomatoes, plum tomato, garlic, 2 tsp marjoram, vinegar and 2 tsp oil in a blender. Blend until just a few chunks remain.

3. Season chicken with salt and pepper. Heat the remaining 1 tbsp. oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary, until no longer pink in the middle, 3-5 minutes per side. Transfer to a clean cutting board; tent with foil to keep warm.

4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/4 cup sauce into a small bowl. Add the remaining 1 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tbsp. cheese. Cook, stirring, until heated through, 1-2 minutes.

5. Slice the chicken. Serve the orzo topped with the chicken, sauce and the remaining cheese and marjoram.

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