Tuesday, July 26, 2016

Chicken & Sun-Dried Tomato Orzo

Ingredients for 4 servings

¼ teaspoon freshly ground pepper
¼ teaspoon salt
½ cup chopped sun-dried tomatoes, (not oil-packed), divided
½ cup finely shredded Romano cheese, divided
1 clove garlic, peeled
1 plum tomato, diced
1 tablespoon red-wine vinegar
1 up water
1 9-ounce package frozen artichoke hearts, thawed
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
3 teaspoons chopped fresh marjoram, divided
4 boneless, skinless chicken breasts, trimmed (1-1 ¼ pounds)
8 ounces orzo, preferably whole-wheat


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, ¼ 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 ½ cup sauce to a small bowl. Add the remaining ¼ 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.

0 comentarios:

Fooding Guide

The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.


Popular Posts

Recent Posts

Last Comments