Orzo with Chicken and Artichokes

Recipe View Render the Pancetta: In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the diced pancetta and cook until crispy and golden brown (about 5-7 minutes). Remove with a slotted spoon and set aside on paper towels to drain.

Recipe View Sauté Aromatics: Add the remaining 2 tablespoons of olive oil to the skillet. Add the chopped onion, minced garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is softened and translucent (about 5-8 minutes).

Recipe View Deglaze with Wine: Increase the heat to medium-high and pour in the dry white wine. Cook, scraping up any browned bits from the bottom of the pan, until the wine has reduced slightly (about 3-5 minutes).

Recipe View Incorporate Chicken and Artichokes: Reduce the heat to low. Stir in the cooked chicken, quartered artichoke hearts, and baby spinach. Cover the skillet and cook until the spinach has wilted and the chicken and artichokes are heated through (about 5 minutes).

Recipe View Cook the Orzo: Meanwhile, bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente (about 8-10 minutes). Drain the orzo well.

Recipe View Combine and Finish: Add the drained orzo to the skillet with the chicken and artichoke mixture. Stir in the toasted pine nuts and balsamic vinegar. Toss everything together to ensure the orzo is well coated and the flavors are combined (about 2 minutes). Serve immediately, garnished with extra pine nuts if desired.