Ingredients:
4 ounces pancetta or 4 slices bacon, chopped
olive oil
6 skinless chicken thighs
2 (14 1/2 ounce) cans diced tomatoes with onion and garlic
1 cup dried orzo pasta
2 garlic cloves, minced
1 cup water
1/3 cup kalamata olives
1/4 cup fresh basil, torn
1 (6 ounce) bags baby spinach leaves
3 ounces garlic and herb goat cheese ( about 1/3 cup)
Directions:
In a 5 to 6 quart Dutch oven, cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings (add olive oil if necessary to equal 2 tablespoons.) Drain meat on paper towels & set aside.
Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat.
Add undrained tomatoes, orzo, garlic & 1 cup water. Bring to a boil & reduce heat.
Simmer, covered, 25 to 30 minutes or until chicken is done (180 F on meat thermometer) & orzo is tender.
If necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce.
Stir in pancetta, olives and basil & heat through.
To serve, divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture & some of the cheese.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.