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Chicken & Sun-Dried Tomato Orzo

February 3, 2010

The sun-dried tomatoes and Parmesan cheese packs a lot of flavor into this simple orzo dish. Most sun-dried tomatoes are packed in oil, so to avoid adding all that extra oil to the dish, I just rinse the tomatoes under the sink and pat them dry. Although it doesn’t take out all the oil, it cuts down on a lot of the fat. The nutiness of the artichokes is a great addition to this dish. Did you know that the artichoke is neither a fruit or a vegetable. It is the original edible flower, the flowering bud of a Mediterranean thistle plant. Who knew? B didn’t appreciate me sneaking in the artichoke, in fact, he didn’t even know they were in there until I pointed them out. Looks just like chicken! This rustic Italian-inspired dish is great served with some sauteed greens.

Chicken & Sun-Dried Tomato Orzo

4 servings

Ingredients

  • 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
  • 2 teaspoons oregano
  • 1 tablespoon red-wine vinegar
  • 4 boneless, skinless chicken breasts
  • Salt & pepper
  • 1 can artichoke hearts
  • 1/2 cup Parmesan cheese, divided
  • Dill (optional)

Directions

  1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain.
  2. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons oregano and vinegar 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.
  4. Pour the tomato sauce into the pan and bring to a boil. Add the orzo, artichoke hearts and 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,  tomato sauce and a sprinkling of cheese and dill.

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2 Comments leave one →
  1. February 4, 2010 6:54 am

    I love orzo because it’s so versatile. I’ve always been a sucker for sundried tomatoes too!

  2. February 5, 2010 6:17 am

    Have you heard my famous line – “Sun dried tomatoes are nature’s pepperoni!” Because I’m very proud of it 😉 even though it’s not actually famous.

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