Chicken Thighs and Orzo

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



by 5  people


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Servings: 6
Prep Time: 20 mins
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Ingredients
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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)

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.
Nutrition information
Per Serving: cal. (kcal) 395, Fat, total (g) 18, chol. (mg) 77, sat. fat (g) 5, carb. (g) 32, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 7, pro. (g) 26, vit. A (IU) 2721, vit. 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 (mg) 81, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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