Chicken & Sun-Dried Tomato Orzo

38 Reviews
From: EatingWell Magazine March/April 2008

Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces orzo, preferably whole-wheat
  • 1 cup water
  • 1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided
  • 1 plum tomato, diced
  • 1 clove garlic, peeled
  • 3 teaspoons chopped fresh marjoram, divided
  • 1 tablespoon red-wine vinegar
  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • 4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 9-ounce package frozen artichoke hearts, thawed
  • 1/2 cup finely shredded Romano cheese, divided

Preparation

  • Active

  • Ready In

  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. Blend until just a few chunks remain.
  3. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. 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. Transfer to a plate; tent with foil to keep warm.
  4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to 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.
  5. 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.

Nutrition information

  • Serving size: 3 oz. chicken & 1 cup pasta
  • Per serving: 455 calories; 12 g fat(3 g sat); 10 g fiber; 54 g carbohydrates; 36 g protein; 140 mcg folate; 70 mg cholesterol; 4 g sugars; 0 g added sugars; 536 IU vitamin A; 5 mg vitamin C; 168 mg calcium; 4 mg iron; 377 mg sodium; 782 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 vegetable, 3 lean meat, 1/2 fat

Reviews 38

December 03, 2015
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By: EatingWell User
TASTY Very simple recipe to follow and the taste is just excellent!! Pros: Easy to prepare Cons: None
December 29, 2014
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By: EatingWell User
added capers and this was a really good meal
January 23, 2014
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By: HealthyGEO
Great evening meal! After reading a few negative comments, I had my doubts about this recipe but I liked the ingredients so I decided to give it a try. I followed everything but I used a handful of cherry tomatoes, oregano instead of marjoram, parmesan cheese, and balsamic vinegar. The sundried tomatoes did come in oil and the artichokes were Italian fire roasted. With these substitutions I followed all the directions. Yes the chicken takes longer to cook than it suggests, but other than that I thought the recipe was brilliant and delicious! There was a lot of flavour from the sundried tomatoes and garlic. I loved it! Because I used cherry tomatoes the sauce was rather wet, so I just let it simmer a little longer. If yours was dry, try perhaps adding more water? I will definitely make this recipe again as it had all the right stuff in my opinion! I also sprinkled on some chilli flakes onto my portion - perfect! Pros: Very Flavourful and easy to prepare
October 26, 2013
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By: EatingWell User
Disappointing Dish This dish was a big disappointment. I made it exactly as specified and it had no flavor. Adding a bunch of salt and pepper to my portion did not help at all. I will definitely not make this again! Pros: looks pretty Cons: flavorless
July 19, 2012
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By: EatingWell User
Chicken in 10 Minutes? I don't know what kind of chicken can be cooked through in 3-5 minutes per side . . . doubled the cooking time. The tomato sauce was a bit watery as well. This is what I would do next time: Brown chicken on both sides. Remove from pan, add sauce to pan. Return chicken to pan and braise for 25 minutes. Remove chicken, add in other ingredients, serve. This would combat the watery sauce and the undercooked chicken. Pros: Simple, Flavorful Cons: Cooking time, instructions
December 01, 2011
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By: jrothi
I cut a few corners to make this easier by using rotisserie chicken and just adding everything together at once instead of all the layering. I think next time I will use a more substantial pasta as the orzo got a little mushy in the reheating.
November 03, 2011
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By: shawneegirl
Outstanding! I cut the recipe in half, used 3 oz of Orzo for the two of us, and used a 6 oz. can of tomato sauce, 1/4 cup of sun dried tomatoes, 1 plum tomato, used balsamic vinegar for the red wine vinegar, and added 1 tsp. dried Italian seasoning (the sugar levels from using all sun dried tomatoes was not condusive to our low-sugar diet). This was absolutely fabulous!! Very delicious; my husband and I loved it & will make it again!!! Pros: Healthy, REALLY tasty!
October 10, 2011
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By: stocktonbonnie
Lower carb adjustment This sounded really yummy, but I don't eat pasta, so I dropped the orzo and artichoke hearts and mixed the sauce with spagetti squash instead, then topped it with the chicken and sauce. Everyone seemed to really like this lower carb alternative.
September 30, 2011
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By: gidgetgad
Would not make again The "sauce" was not very good and I could not come up with a way to fix it. I am not sure if it was the sun dried tomatoes or what but it just did not taste good.