Chicken & Sun-Dried Tomato Orzo

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

Tip: For nutritional information on all the ingredients in Chicken & Sun-Dried Tomato Orzo just click on each ingredient name. Then adjust the serving size for any Chicken & Sun-Dried Tomato Orzo ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.