Orzo with Chicken and Artichokes
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!

In a big skillet, warm up 1 tablespoon of olive oil over medium heat.

Add the pancetta and stir until it is browned.

to paper towels, remove.

In a skillet, add 2 tablespoons of olive oil.

Red pepper flakes, onion, and garlic are stirred in.

Cook the onion until it is soft and translucent, stirring occasionally.

Turn up the heat to medium-high, add the white wine, and cook for about three minutes.

Turn the heat down to low and stir in the spinach and chicken artichoke hearts.

Once heated through, cover the pan.

Set a pot of salted water to boil in the interim.

Add the orzo pasta and cook for 8 to 10 minutes, or until al dente.

Add to the chicken mixture after draining.

Pasta is mixed with pine nuts and balsamic vinegar.