ORZO with CHICKEN and ARTICHOKES

ORZO with CHICKEN and ARTICHOKES
"A good way to use up leftover chicken or turkey"

3 Tsp. olive oil, divided
3-oz. pancetta bacon, diced*
½ medium onion, chopped
1 clove garlic minced
¼ tsp. crushed red pepper flakes
½ cup dry white wine
1-1/2 cups cubed, cooked chicken
1 (10-oz,) can artichoke hearts (water-packed) quartered
5 oz. baby spinach
1 (16-oz.) package orzo pasta
2 Tbsp. pine nuts, toasted
1/8 cup balsamic vinegar

Heat 1Tbsp. Olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.

Pour 2 Tbsp. 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.

Reduce heat to low, stir in chicken, artichoke hearts, and spinach, and cook to warm through.
Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8-10 minutes. Drain, and stir into chicken mixture.

Stir pine nuts and balsamic vinegar into pasta.

Yield: 4 servings

Note: Pancetta is Italian bacon, which comes from the bottom of the belly, unlike ours, which comes from the sides. It is also not smoked. Of course if you cannot find any in your area you can use regular bacon.