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1
4 ounce package pancetta, chopped, or 4 slices bacon, chopped
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Olive oil
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6
chicken thighs (about 2-1/4 lb.), skinned
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2
14 1/2 ounce can diced tomatoes with garlic and onion
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1
cup dried orzo
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2
cloves garlic, minced
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1/3
cup pitted kalamata olives
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1/4
cup snipped fresh basil
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1
6 ounce bag pre-washed baby spinach leaves
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3
ounces goat cheese with basil and roasted garlic (about 1/3 cup)
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.
- Servings Per Recipe 6,
- Calories 395,
- Protein (gm) 26,
- Carbohydrate (gm) 32,
- Fat, total (gm) 18,
- Cholesterol (mg) 77,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 7,
- Vitamin A (IU) 2721,
- Vitamin C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 121,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 1229,
- Potassium (mg) 379,
- Calcium (DV %) 81,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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