Chicken Sun Dried Tomato Orzo Recipes
CHICKEN AND SUN-DRIED TOMATO ORZO
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.From EatingWell magazine, March/April 2008. Dietary Exchanges: 3 starch, 1 vegetable, 3 lean meat, 1/2 fat (3 Carbohydrate Servings).
Provided by kitty.rock
Categories European
Time 45m
Yield 1/2 cup servings, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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 : Calories 612.9, Fat 25.1, SaturatedFat 8.9, Cholesterol 102.2, Sodium 735.6, Carbohydrate 53.3, Fiber 5.4, Sugar 4.7, Protein 43
CHICKEN & SUN-DRIED TOMATO ORZO
Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rutic Italian-inspired dish. Serve with sauteed fresh spinach or steamed broccolini. EatingWell Newsletter, March/April 2008.
Provided by Manami
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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 with crushed red pepper flakes 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 : Calories 546.6, Fat 16.1, SaturatedFat 6.3, Cholesterol 97.9, Sodium 738.7, Carbohydrate 53.2, Fiber 5.4, Sugar 4.2, Protein 46.5
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