|8||ounces orzo, preferably whole-wheat|
|½||cup chopped sun-dried tomatoes, (not oil-packed), divided|
|1||plum tomato, diced|
|1||clove garlic, peeled|
|3||teaspoons chopped fresh marjoram, divided|
|1||tablespoon red-wine vinegar|
|2||teaspoons plus 1 tablespoon extra-virgin olive oil, divided|
|4||boneless, skinless chicken breasts, trimmed (1-1¼ pounds)|
|¼||teaspoon freshly ground pepper|
|1 9||-ounce package frozen artichoke hearts, thawed|
|½||cup finely shredded Romano cheese, divided|
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.