Chicken Thighs and Orzo

With pancetta, goat cheese and kalamata olives, this chicken dinner is loaded with flavor.

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3.5 by 6 people

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 25 mins

Chicken Thighs and Orzo

Directions

  1. In a 5- to 6-quart Dutch oven cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings in pan (add olive oil if necessary to equal 2 tablespoons). Drain pancetta on paper towels; set aside. Cook chicken in drippings about 10 minutes or until light brown, turning to brown evenly; drain off fat. Add undrained tomatoes, orzo, garlic, and 1 cup water. Bring to boiling; reduce heat.
  2. Simmer, covered, 25 to 30 minutes or until chicken is no longer pink (180 degree F) and orzo is tender. If necessary, cook, uncovered, 2 to 3 minutes or until sauce is desired consistency. Stir in pancetta, olives, and basil; heat through. Divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture, and some of the cheese. Makes 6 servings.
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Nutrition Facts (Chicken Thighs and Orzo)

  • Per serving:
  • 395 kcal ,
  • 18 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 77 mg chol. ,
  • 1229 mg sodium ,
  • 32 g carb. ,
  • 2 g fiber ,
  • 7 g sugar ,
  • 26 g pro.
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6 Ratings

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