Lemony Orzo with Chicken and Roasted Tomatoes

INGREDIENTS

1 pint

grape tomatoes

3 tbsp

olive oil, divided

Salt

Fresh ground black pepper

1 1/2 cups

dried orzo

small yellow onion, finely chopped

1 clove

garlic, minced

1/3 cup

white wine or chicken stock

14 oz

can artichoke hearts, drained and quartered

1 cup

leftover shredded chicken

1/4 cup

plain yogurt or sour cream (I use 0% Fage)

3 tbsp

fresh lemon juice

3 tbsp

fresh basil, thinly sliced and divided