Shelly's Recipe

CHICKEN AND ORZO

Category: Casseroles - Seafood

4 slices of bacon, chopped
6 chicken thighs, bone in (about 2-1/2 lb.)
Olive oil
2 cans diced tomatoes
1 cup chicken broth
1 cup uncooked orzo
3 cloves garlic, minced
1/3 cup pittd kalamata olives
1 small onion, chopped
? cup fresh basil, chopped
1 (6-oz) bag pre-washed baby spinach leaves
3 oz goat cheese (about 1/3 cup)
Julienned basil

In a 5-6 quart Dutch oven, cook bacon until browned. Remove bacon, reserving 2 tbsp drippings in pan (add olive oil if necessary to equal 2 tbsp). Drain bacon on paper towels; set aside.

Cook chicken in drippings about 10 minutes or until light brown, turning to brown evenly; drain off fat. Add undrained tomatoes, orzo, garlic and chicken broth. Bring to boiling; reduce heat to medium. Simmer covered 25-30 minutes or until chicken is no longer pink and orzo is tender. If necessary, cook uncovered, 2 to 3 minutes or until sauce is desired consistency. Stir in bacon, olives and basil; heat through.

To serve, divide spinach among plates. Top spinach with a thigh, some of the orzo mixture, some of the cheese and sprinkle julienned basil over top. Serves 6.