Chicken, sun dried tomato and artichoke orzo

6 ounces cooked orzo pasta
1 cup water
1/2 cup chopped sun dried tomatoes divided in half
4 grape tomatoes
1 glove garlic
3 teaspoons marjoram
1 tbsp vinegar (red wine preferred)
2 teaspoons EVOO
1 tbsp EVOO
4 small chicken breast, diced
salt
pepper
1 14 oz can artichoke hearts, diced
1/4 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.