Chicken & Sun-Dried Tomato Orzo

From EatingWell: 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.

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...

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34 Reviews for Chicken & Sun-Dried Tomato Orzo

01/20/2010

Anonymous

How long is everyone cooking the sauce for (after it boils)? I felt like mine came out too watery. I also didn't have a blender so I used a magic bullet. Any help would be appreciated. I loved the flavors of the dish but felt like I was eating soup (didn't have orzo was just eating the chicken with the sauce).

Overall though, I can tell this is going to be an amazing dish!

Comments

10/31/2009

jennyfisk

Made this last night. Husband raved about it.
I would also double the sauce and increase the garlic. Also think it needed a big pinch of salt.
Used regular orzo as I don't care for the taste of whole wheat.
Really a delicious dish.
The chicken could also be grilled instead of pan fried.
Yummy. A definite make again

Comments

09/12/2009

Anonymous

I made this last night for dinner. I substituted bowtie pasta for the orzo, and I didn't have marjoram so I used oregano instead....I thought the one clove of garlic was skimpy, so I added 7-8 small ones instead, and I am glad I did. I also added about 3/4 cup of frozen spinach that I sauteed in a tsp of olive oil with black pepper and garlic powder first.

I sprinkled a pinch of mozzarella over the top of the prepared plate and let sit for a few minutes before serving.

This meal came out fantastic! Even our very picky teenager liked it!

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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!

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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

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