Chicken and Artichokes with Risoni
- 3 tablespoons olive oil
- 70g sliced pancetta, diced
- 1/2 medium onion, chopped
- 1 clove garlic, crushed
- 1/4 teaspoon chilli flakes
- 1/2 cup dry white wine
- 200g cooked chicken, diced
- 280g tin artichoke hearts, drained and quartered
- 150g spinach
- 500g risoni pasta
- 2 tablespoons pine nuts, toasted
- 2 tablespoons balsamic vinegar
Preparation:15min › Cook:20min › Ready in:35min
- Heat 1 tablespoon of the oil in a large frying pan over medium heat. Stir in pancetta and cook until browned. Remove pancetta and drain on paper towels.
- Pour remaining oil into frying pan. Add onion, garlic and chilli flakes and cook, stirring occasionally until the onion is soft. Increase heat to medium-high, pour in white wine and cook about 3 minutes.
- Reduce heat to low and stir in chicken, artichoke hearts and spinach. Cover, and cook to warm through.
- Meanwhile, bring a pot of salted water to boil and cook pasta according to package instructions. Drain pasta and stir into chicken mixture. Finish by stirring pine nuts and balsamic vinegar into pasta.
Altered ingredient amounts. I also had to make alterations, but loved the end result...used 1/2 the orzo, actually used some beer and red wine vinegar for the liquids, and toasted almonds for nuts (each what I had on hand). I've sprinkled some romano/parmesan on top and think it is delicious! - 29 Sep 2008
Altered ingredient amounts. 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 stock for added flavour. I used marinated artichoke hearts instead of plain and rough chopped them to make the pieces smaller. I used chicken stock in place of the wine and it was still tasty. My husband is eating a second helping right now. I will definitely make this again using the changes I made. Thanks for a great base recipe. - 29 Sep 2008
This was tasty and easy. Way too much orzo though. Cut that in half. This recipe makes more than 4 servings. - 29 Sep 2008