Recipes - Chicken and Sun-dried Tomato Orzo

By Nutri People

Chicken and Sun-Dried Tomato Orzo 

SERVES 4

Ingredients

• 220g orzo
• 240ml water
• 5 sun-dried tomatoes, chopped
• 1 plum tomato, chopped
• 1 clove garlic, peeled
• 3 tsp fresh marjoram
• 1 tbsp Omega Excellence Apple Cider Vinegar
• 1½ tbsp extra virgin olive oil
• 4 skinless chicken breasts 
• Pinch of salt
• Freshly ground pepper, to taste
• 4 artichoke hearts
• 70g low fat cheese, finely grated

Method

1. Cook the orzo in a saucepan of boiling water for about 8 minutes, until tender. Drain and rinse.
2. Blend the water, sun-dried tomatoes, plum tomato, garlic, marjoram, cider vinegar and ½ a tablespoon of oil in a blender. Blend until just a few chunks remain.
3. Season chicken with salt and pepper on both sides. Heat 1 tablespoon of oil in a large wok over medium heat. Add the chicken and cook thoroughly, until golden outside. Transfer to a plate and cover with foil to keep warm.
4. Pour the tomato mixture into the wok and bring to a boil. Reserve half a cup for later.
5. Add the orzo, artichoke hearts and ¾ of the cheese to the mixture. Stir until heated through.
6. Slice the chicken. Top each portion of pasta with sliced chicken, the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram. 

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