Chicken And Sun Dried Tomato Orzo Recipes

CHICKEN AND SUN-DRIED TOMATO ORZO

Steps:

• 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, 1/4 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 1/2 cup sauce to a small bowl. Add the remaining 1/4 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.

SUN-DRIED TOMATO BASIL ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
• In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

CHICKEN & SUN-DRIED TOMATO ORZO

Steps:

• 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, 1/4 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 with crushed red pepper flakes 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 1/2 cup sauce to a small bowl.
• Add the remaining 1/4 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.