Advertisement

Chicken & Sun-Dried Tomato Orzo

March/April 2008

Your rating: None Average: 4.1 (334 votes)

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.



READER'S COMMENT:
"I made this for dinner last night and my husband and I just LOVED it!!! Next time, I will double the amount of sauce and cut the orzo in half. There really was a lot. I doubled the garlic and could have tripled it. I had no artichokes...
Chicken & Sun-Dried Tomato Orzo Recipe

36 Reviews for Chicken & Sun-Dried Tomato Orzo

09/10/2009
Anonymous

Made this for the family, using dried marjoram instead of fresh, and allowing the chicken to simmer in the sauce for 30 minutes to really absorb the flavors and it was absolutely fantastic! Even the little ones loved this. Great balance of flavors and impressed even my picky eater of a husband!

Comments
09/02/2009
Anonymous

The flavor was superb in this dish. I think the amount of sauce could be increased and I doubled amount of garlic. Also if the chicken is marinated in sundried tomato to start it improves the overall flavor. Lastly I broiled my chicken not frying it to reduce amount of oil used.

Aleta

Comments
09/02/2009
Anonymous

When my husband first saw it plated he said it looked like he was at a restaurant. We thoroughly enjoyed the fresh, light flavors from the artichoke, sun dried tomatoes, and romano cheese. I could not find frozen artichoke hearts so I opted for canned and think it was just as tasty. I thought the amount of sauce was fine and not overpowering as some Italian marinara sauces are. I will definitely make this again, but hope I can find fresh marjoram and whole wheat orzo on the next go round.

Melissa, Kenner, LA

Comments
09/02/2009
Anonymous

I made this about a week ago and LOVED it. I couldn't find any whole wheat orzo, so we used small shells instead. I wasn't too keen on spending so much $$ on the fresh marjoram just for this dish, so I opted out of that and it still tasted great! Oh, and I put in about 4 cloves of garlic instad of 1. I would suggest doubling the sauce. It just didn't seem like enough (even after I made a little extra with just EVOO and chopped sundried tomatoes) for all of the pasta. Also, a few more romas would have been nice. It's a GREAT recipe that can easily be made even better.

Katy, Beverly, MA

Comments
09/02/2009
Anonymous

I just made one change because I didn't have fresh marjoram - I used dried Italian seasoning, and I thought it turned out very well. Light and tasty.

Ashley, Charlotte, NC

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Connect With Us

Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner