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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. 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.
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Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies