30 minutes
SERVINGS:4
| 8 | ounces orzo, preferably whole-wheat |
| 1 | cup water |
| 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 salt |
| 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.
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