Orzo with Chicken and Artichokes

Orzo with Chicken and Artichokes

68

"Orzo with Artichokes, Balsamic vinegar and Chicken -- as easy as A-B-C! Pancetta, spinach, and toasted pine nuts also play tasty parts in this pasta dish! This is a great way to use up leftover roast chicken (or turkey) meat!"

Ingredients

40 m {{adjustedServings}} servings 758 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 758 kcal
  • 38%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 96.6g
  • 31%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 679 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
  2. Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
  3. Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
  4. Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
  5. Stir pine nuts and balsamic vinegar into pasta.
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Reviews

68
  1. 82 Ratings

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Very tasty with the following changes. I sauteed cubed chicken breast in garlic, salt and olive oil beforehand. I added mushrooms to the recipe and sauteed them in olive oil, garlic and wine and...

This was tasty and easy. Way too much orzo though. Cut that in half. This recipe makes more than 4 servings.

I just finished eating this for dinner. It was very good. I only used half the orzo the recipe called for and cooked it in chicken broth for added flavor. I used marinated artichoke hearts in...