Turkey And Sun-Dried Tomato Orzo

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 turkey with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high hear. Add the turkey 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 turkey, place over orzo, add sauce and a sprig of marjoram.

Per Serving: 301 Cal (26% from Fat, 41% from Protein, 33% from Carb); 32 g Protein; 9 g Tot Fat; 2 g Sat Fat; 5 g Mono Fat; 25 g Carb; 5 g Fiber; 52 mg Calcium; 3 mg Iron; 550 mg Sodium; 66 mg Cholesterol; AccuPoints = 6.0