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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.

Source: EatingWell Magazine, March/April 2008


Ingredient Checklist


Instructions Checklist
  • 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, 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.

  • 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.

  • 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.

  • 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 Facts

3 oz. chicken & 1 cup pasta
456 calories; protein 36.2g; carbohydrates 53.8g; dietary fiber 10.2g; sugars 3.5g; fat 11.9g; saturated fat 3.1g; cholesterol 70mg; vitamin a iu 535.9IU; vitamin c 5.7mg; folate 139.9mcg; calcium 168.9mg; iron 3.9mg; magnesium 144.8mg; potassium 785.5mg; sodium 377mg; thiamin 0.4mg.

3 starch, 1 vegetable, 3 lean meat, 1/2 fat