Chicken Thighs with Orzo

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A perfect main course: tender chicken thighs tossed with our Imported Italian Tomatoes, sauteed pancetta, orzo pasta and garlic. Orzo isn't just for soup anymore!

Ingredients:

• 6 slices DeLallo Pancetta, chopped
• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 6 chicken thighs, skinned
• 1 (28-ounce). can DeLallo Imported Italian Crushed Tomatoes
• 2 cups of water
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 1 cup dried DeLallo Orzo
• 6 ounces fresh baby spinach leaves

Directions:

In a large saucepan, sauté pancetta over medium heat with olive oil. Cook until brown; remove with a slotted spoon and place on a paper towel-lined plate.

Add chicken thighs to the pancetta drippings and cook both sides until golden brown, approximately 10 minutes. Add can of tomatoes to the pan, 2 cups of water, onion and garlic. Bring to a boil; then, reduce heat and cover. Simmer for 15 minutes, then add dried orzo, stir well. Cover and simmer for another 15 until pasta is cooked al dente. Stir in pancetta. 

Serve atop fresh baby spinach.

Serves 6 Printer-friendly version