ORZO WITH SUN-DRIED TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup orzo as the label directs. Drain, reserving 1/4 cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes (not oil-packed) and parmesan, 2 tablespoons butter and 1 teaspoon lemon zest; season with salt and pepper.
CHICKEN & SUN-DRIED TOMATO ORZO
Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rutic Italian-inspired dish. Serve with sauteed fresh spinach or steamed broccolini. EatingWell Newsletter, March/April 2008.
Provided by Manami
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 546.6, Fat 16.1, SaturatedFat 6.3, Cholesterol 97.9, Sodium 738.7, Carbohydrate 53.2, Fiber 5.4, Sugar 4.2, Protein 46.5
CHICKEN AND SUN-DRIED TOMATO ORZO
Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.From EatingWell magazine, March/April 2008. Dietary Exchanges: 3 starch, 1 vegetable, 3 lean meat, 1/2 fat (3 Carbohydrate Servings).
Provided by kitty.rock
Categories European
Time 45m
Yield 1/2 cup servings, 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 612.9, Fat 25.1, SaturatedFat 8.9, Cholesterol 102.2, Sodium 735.6, Carbohydrate 53.3, Fiber 5.4, Sugar 4.7, Protein 43
SUN DRIED TOMATO CHICKEN
This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta.
Provided by JS_UPenn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
- Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
- Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.
Nutrition Facts : Calories 302 calories, Carbohydrate 7.3 g, Cholesterol 108.7 mg, Fat 13 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 450.3 mg, Sugar 2.9 g
MEDITERRANEAN CHICKEN AND ORZO SALAD WITH SUN-DRIED TOMATOES AND PINE NUTS
Steps:
- Bring a large pot of salted water to a boil. Cook the orzo according to the package directions. Drain well.
- In a large bowl, combine the orzo with the chicken, sun-dried tomatoes, basil, olives, and pine nuts.
- To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Divide the greens equally among four to six plates and serve the chicken and orzo salad on top.
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- 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.
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- Once shimmering add chicken, season lightly with salt and pepper and cook until golden, about 3 minutes then rotate to opposite sides and cook until golden brown and cooked through, about 3 minutes. Transfer chicken to a plate, cover with foil to keep warm.
- Add remaining 1 tsp olive oil to saute pan then add garlic and saute 20 seconds, or just until lightly golden, then pour in chicken broth while scraping up browned bits from bottom of pan.
- Bring broth to a boil then add orzo pasta, reduce heat to medium cover pan with lid and allow to gently boil 5 minutes then uncover, stir and continue to boil uncovered until orzo is tender, about 5 minutes longer, stirring occasionally (don't worry if there's still a little broth, it will give it some saucy-ness).
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