This rustic Italian-inspired dish packs a lot of flavor.  The flavor comes from the sun-dried tomatoes and Romano cheese while fresh marjoram gives the dish a great aroma.  Make the dish healthier by serving with sautéed fresh spinach or steamed broccoli.

Ingredients:

8 ounces orzo (preferably whole-wheat), 1 cup water, 1/2 cup chopped sun-dried tomatoes (not oil-packed), 1 fresh 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 and skinless chicken breasts (trimmed), 1/4 teaspoon salt, 1/4 teaspoon freshly ground pepper, 1 9-ounce package frozen artichoke hearts (thawed), 1/2 cup finely shredded Romano cheese (divided)

Procedure:

1.  Cook orzo in boiling water for 8 to 10 minutes until or according to package directions.  Drain and rinse orzo after cooking.

2.  In a food processor, blend 1 cup of water, ¼ cup sun dried tomatoes, diced fresh tomato, garlic, 2 teaspoons marjoram, vinegar, and 2 teaspoons of olive oil.  Blend until just a few chunks remain.

3.  Season chicken with salt and pepper on both sides.  Heat 1 tablespoon of olive oil in a large skillet over medium heat.  Cook the chicken for 3 to 5 minutes per side.  Remove from the pan and let rest before slicing.

4.  On the same pan, pour the tomato sauce and bring to a boil.  Reserve 1/2 cup of tomato sauce in 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 for 1 to 2 minutes until heated through.

5.  Top pasta with sliced chicken, 2 tablespoons of reserved tomato sauce and sprinkle with cheese and marjoram.