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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions; drain and rinse. | 2. 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. | 3. Blend until just a few chunks remain. | 4. Season chicken with salt and pepper on both sides. | 5. Heat remaining 1 tablespoon oil with crushed red pepper flakes in a large skillet over medium-high heat. | 6. 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. | 7. Transfer to a plate; tent with foil to keep warm. | 8. Pour the tomato sauce into the pan and bring to a boil. | 9. Measure out 1/2 cup sauce to a small bowl. | 10. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. | 11. Cook, stirring, until heated through, 1 to 2 minutes. | 12. Divide among 4 plates. | 13. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo pasta	8	ounces		201.7333	0.0	44.88	1.1333
water	1	cup		0.0	0.0	0.0	0.0
sun tomato	1/2	cup	chopped sun-dried divided oil-packed	201.7333	0.0	44.88	1.1333
plum tomato	1		diced	201.7333	0.0	44.88	1.1333
garlic clove	1		peeled	201.7333	0.0	44.88	1.1333
marjoram	3	teaspoons	chopped divided	4.878	1.0901	0.2279	0.1267
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
extra virgin olive oil	2	teaspoons	divided	201.7333	0.0	44.88	1.1333
extra virgin olive oil	1	tablespoon	divided	201.7333	0.0	44.88	1.1333
chicken breast	4	boneless	skinless boneless	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
red pepper flake	1 -2	pinch	crushed	201.7333	0.0	44.88	1.1333
artichoke heart	9	ounces	thawed marinated drained frozen	201.7333	0.0	44.88	1.1333
romano cheese	1/2	cup	shredded divided	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.