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Orzo with Chicken and Artichokes
Orzo with Chicken and Artichokes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Mouthwatering orzo pasta with artichokes, chicken, balsamic vinegar, pancetta, spinach, and pine nuts - a delicious way to repurpose leftover roast chicken or turkey.
Ingredients:
  • 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:
  • In a large skillet over medium heat, sizzle 1 tablespoon of fragrant olive oil. Add pancetta and cook until beautifully browned. Transfer to paper towels to absorb any excess oil.
  • Heat a skillet over medium heat and add 2 tablespoons of flavorful olive oil. Saute the onion, garlic, and red pepper flakes until the onion is soft and translucent. Increase the heat to medium-high and deglaze the pan with white wine, cooking for about 3 minutes.
  • Lower the heat and gently incorporate the chicken, artichoke hearts, and spinach. Cover the pan and allow the mixture to heat through.
  • While waiting, bring a pot of salted water to a boil. Cook orzo pasta until al dente, about 8 to 10 minutes. Drain and stir into chicken mixture.
  • Incorporate pine nuts and balsamic vinegar into the pasta.

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