Chicken & Sun-Dried Tomato Orzo

From EatingWell: March/April 2008 — Subscribe Now!

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:

"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...

Comments

Comment	Posted
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 jennyfisk	3 weeks 9 hours ago
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!	10 weeks 16 hours ago
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!	10 weeks 2 days ago
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	11 weeks 3 days ago
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	11 weeks 3 days ago
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	11 weeks 3 days ago
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	11 weeks 3 days ago
I've made this twice and found it delicious! the leftovers are great the next day. this is a keeper! anne, Colo. Springs, CO	11 weeks 3 days ago
I love this dish. It was easy but I think next time I will cut up the chicken in cubes and make little more sauce. Lauren, Poulsbo, WA	11 weeks 3 days ago
This was the easiest and most flavorful entree I have ever fixed. The garlic was subtle and marjoram with it was a delightful surprise!!!!! Also, the dried tomatoes gave each bite a burst of summer!!!! Carolyn Gerber, Saint Marys, WV	11 weeks 3 days ago