Sun-dried tomatoes and Romano cheese pack a flavourful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccoli.
Total Time: 30 minutes
8oz orzo, preferably wholemeal
1 cup water
½ cup chopped sun dried tomatoes (not oil packed), divided
1 diced plum tomato
1 peeled clove garlic
3 teaspoons chopped fresh marjoram, divided
1 tablespoon red wine vinegar
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
4 boneless and skinless chicken breasts
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Frozen artichoke hearts, thawed
½ cup finely shredded Romano cheese, divided
Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
Meanwhile, place 1 cup water, ¼ 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.
Season the chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large pan over medium-high heat. Add the chicken and cook for 3-5 minutes per side until fully cooked through, adjusting the heat as necessary to prevent burning. Transfer to a plate and cover with foil to keep warm.
Pour the tomato sauce into the pan and bring to a boil. Measure out ½ cup sauce to a small bowl. Add the remaining ¼ cup sun dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook for 1-2 minutes, stirring, until heated through. Divide among 4 plates.
Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.