With pancetta, goat cheese and kalamata olives, this chicken dinner is loaded with flavor.
- 1 4-ounce package pancetta, chopped, or 4 slices bacon, chopped
- Olive oil
- 6 chicken thighs (about 2-1/4 lb.), skinned
- 2 14-1/2-ounces cans diced tomatoes with garlic and onion
- 1 cup dried orzo
- 2 cloves garlic, minced
- 1/3 cup pitted kalamata olives
- 1/4 cup snipped fresh basil
- 1 6-ounce bag pre-washed baby spinach leaves
- 3 ounces goat cheese with basil and roasted garlic (about 1/3 cup)
- 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.
- 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.
- Calories 395, Total Fat 18 g, Saturated Fat 5 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 77 mg, Sodium 1229 mg, Carbohydrate 32 g, Total Sugar 7 g, Fiber 2 g, Protein 26 g. Daily Values: Vitamin C 31%, Calcium 8%, Iron 25%.
- Percent Daily Values are based on a 2,000 calorie diet