Ingredients
4
4 servings
- •3 teaspoons olive oil, divided
- •3 ounces pancetta bacon, diced
- •0.5 medium onion, chopped
- •1 clove garlic, minced
- •0.25 teaspoon crushed red pepper flakes
- •0.5 cup dry white wine
- •1.5 cups cubed, cooked chicken
- •1 (10 ounce) can artichoke hearts (water-packed), quartered
- •5 ounces baby spinach
- •1 (16 ounce) package orzo pasta
- •2 tablespoons pine nuts, toasted
- •0.125 cup balsamic vinegar
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
- Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
- Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
- Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
- Stir pine nuts and balsamic vinegar into pasta.
Nutritional Facts
Per 4 servings
- Calories: 758
- Carbohydrate: 97g
- Fat: 24g
- Fiber: 7g
- Protein: 36g
- Sugar: 7g
Related Recipes
Orzo Tomato Artichoke Salad
Vegetable Orzo
Lemon Chicken Orzo Soup
One Pot Lemon Chicken Orzo
Shrimp Orzo Pesto
Greek Orzo Salad
Elegant Orzo with Wilted Spinach and Pine Nuts
Chicken with Artichokes and Sundried Tomatoes
Cheesy Orzo
Mushroom and Artichoke Soup
Spring Orzo Risotto
