Chicken, sun dried tomato and artichoke orzo
- Number of Servings: 4
Ingredients
6 ounces cooked orzo pasta1 cup water1/2 cup chopped sun dried tomatoes divided in half4 grape tomatoes1 glove garlic3 teaspoons marjoram1 tbsp vinegar (red wine preferred)2 teaspoons EVOO1 tbsp EVOO4 small chicken breast, dicedsaltpepper1 14 oz can artichoke hearts, diced1/4 cup parmesan/romano cheese
Cook orzo per package instructions.
While cooking, place water, 1/4 cup sundried tomatoes, diced tomatoes, garlic, 2 tsp marjoram, vinegar, and 2 tsp oil in blender/food processor. Blend until smooth.
Season chicken with salt and pepper. Heat remaining 1 tbsp EVOO in large skillet over medium-high heat. cook chicken in oil until fully cooked. remove from pan, place to side.
pour tomato sauce into the pan, bring to a boil. remove 1/2 cup sauce, place to side. add to pan remaining 1/4 cup sundried tomatoes, orzo, artichokes, and cheese. Cook until heated. Add chicken to pan. top with reserved tomato sauce.
If desired, sprinkle extra cheese and marjoram over top.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEWLY13.
While cooking, place water, 1/4 cup sundried tomatoes, diced tomatoes, garlic, 2 tsp marjoram, vinegar, and 2 tsp oil in blender/food processor. Blend until smooth.
Season chicken with salt and pepper. Heat remaining 1 tbsp EVOO in large skillet over medium-high heat. cook chicken in oil until fully cooked. remove from pan, place to side.
pour tomato sauce into the pan, bring to a boil. remove 1/2 cup sauce, place to side. add to pan remaining 1/4 cup sundried tomatoes, orzo, artichokes, and cheese. Cook until heated. Add chicken to pan. top with reserved tomato sauce.
If desired, sprinkle extra cheese and marjoram over top.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEWLY13.
Nutritional Info Amount Per Serving
- Calories: 351.5
- Total Fat: 9.8 g
- Cholesterol: 73.4 mg
- Sodium: 871.3 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 4.5 g
- Protein: 36.6 g
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