Chicken Thighs and Orzo

• 1 4-ounce package pancetta, chopped, or 4 slices bacon, chopped
• olive oil
• 6 chicken thighs (about 2-1/4 lb.), skinned King Sooper's 1 lb For $1.19 thru 02/09
• 2 14-1/2-ounces cans diced tomatoes with garlic and onion King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup dried orzo pasta
• 2 cloves garlic, minced
• 1/3 cup pitted Kalamata olives
• 1/4 cup snipped fresh basil
• 1 6-ounce bag pre-washed baby spinach leaves
• 3 ounces goat cheese with basil and roasted garlic (about 1/3 cup)

1. 1.
2. In a 5- to 6-quart Dutch oven cook pancetta until browned.
3. Remove pancetta, reserving 2 tablespoons drippings in pan (add olive oil if necessary to equal 2 tablespoons).
4. Drain pancetta on paper towels; set aside.
5. Cook chicken in drippings about 10 minutes or until light brown, turning to brown evenly; drain off fat.
6. Add undrained tomatoes, orzo, garlic, and 1 cup water.
7. Bring to boiling; reduce heat.
8. 2.
9. Simmer, covered, 25 to 30 minutes or until chicken is no longer pink (180 degree F) and orzo is tender.
10. If necessary, cook, uncovered, 2 to 3 minutes or until sauce is desired consistency.
11. Stir in pancetta, olives, and basil; heat through.
12. Divide spinach among 6 plates.
13. Top each with a thigh, some of the orzo mixture, and some of the cheese.
14. Makes 6 servings.

pancetta, olive oil, chicken, tomatoes, orzo pasta, garlic, olives, fresh basil, goat cheese

Taken from www.kraftrecipes.com/recipes/chicken-thighs-orzo-147492.aspx (may not work)