Description
Orzo with Artichokes, Balsamic vinegar and Chicken — as easy as A-B-C! Pancetta, spinach, and toasted pine nuts also play tasty parts in this pasta dish! This is a great way to use up leftover roast chicken (or turkey) meat!
Ingredients
- 3 teaspoons olive oil, divided
- 3 ounces pancetta bacon, diced
- ½ medium onion, chopped
- 1 clove garlic, minced
- ¼ teaspoon crushed red pepper flakes
- ½ cup dry white wine
- 1 ½ 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
- ⅛ 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4