1. In a 5 to 6 quart Dutch oven, cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings (add olive oil if necessary to equal 2 tablespoons.) Drain meat on paper towels & set aside. 2. Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat. 3. Add undrained tomatoes, orzo, garlic & 1 cup water. Bring to a boil & reduce heat. 4. Simmer, covered, 25 to 30 minutes or until chicken is done (180ºF on meat thermometer) & orzo is tender. 5. If necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce. 6. Stir in pancetta, olives and basil & heat through. 7. To serve, divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture & some of the cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
