When we love something, we love it with all of our heart—but when your ticker isn’t working properly, it makes it kind of hard to use. What won’t be hard is whipping up a homemade, Valentine’s Day meal for YOU this year — whether you are celebrating your life or someone special, this meal is the perfect go-to in ‘loving your heart’:

 What Makes This Heart-Healthy

Tomatoes: This little red fruit is high in heart-healthy nutrients like vitamin A & C, folic acid, and beta-carotene. Their vitamin B, potassium, and lycopene levels make them very effective in reducing cholesterol levels, clogged arteries, body inflammation, and blood pressure levels, which can otherwise cause heart attacks and strokes. Bonus: their high antioxidant levels aren’t affected by heat/cooking, so you can reap the fruit’s benefits both raw and cooked.

Servings: 2
Prep time: 30 minutes
Cook time: 30 minutes

Ingredients:

• 4 oz. orzo, preferably whole-wheat

• ½ cup water

• ½ cup chopped sun-dried tomatoes, (not oil-packed), divided

• 1 plum tomato, diced

• 1 clove garlic, peeled

• 1½ tsp chopped fresh marjoram, divided

• ½ tablespoon red-wine vinegar

• 1 tsp, plus 1 tablespoon extra-virgin olive oil, divided

• 2 boneless, skinless chicken breasts, trimmed (1-1¼ pounds)

• ¼ tsp salt

• ¼ tsp freshly ground pepper

• 1 9-oz. package frozen artichoke hearts, thawed (use only half)

• ½ cup finely shredded Romano cheese, divided

Instructions:

1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.

2. Meanwhile, place 1 cup water, ¼ cup sun-dried tomatoes, plum tomato, garlic, 2 tsps marjoram, vinegar, and 2 tsp oil in a blender. Blend until just a few chunks remain.

3. 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.

4. Pour the tomato sauce into the pan and bring to a boil. Measure out ½ cup sauce to a small bowl. Add the remaining ¼ cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 Tbsp cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.

5. Slice the chicken. Top each portion of pasta with sliced chicken, 2 Tbsp of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

By making mindful choices about what you eat, you can positively impact your heart health and reduce the risk of cardiovascular diseases.