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Chicken and artichokes with orecchiette recipe

Chicken and artichokes with orecchiette recipe


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This is a great way to make use of leftover roast chicken. Best to use orecchiette pasta, orzo or risotto rice.

93 people made this

IngredientsServes: 4

  • 3 tablespoons olive oil, divided
  • 1 (70g) packet sliced pancetta, diced
  • 1/2 medium onion, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon dried chilli flakes
  • 120ml (4 fl oz) dry white wine
  • 200g (7 oz) cooked chicken, diced
  • 1 (390g) tin artichoke hearts, drained and quartered
  • 150g (5 oz) spinach
  • 500g (1 lb) orecchiette pasta, or any other small to medium sized pasta shape
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons balsamic vinegar

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Heat 1 tablespoon olive oil in a large frying pan over medium heat. Stir in pancetta, and cook until browned. Remove pancetta to a piece a kitchen roll and set aside.
  2. Pour 2 tablespoons olive oil into frying pan. Stir in onion, garlic and dried crushed chillies. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium-high, pour in white wine; cook about 3 minutes.
  3. Reduce heat to low, stir in chicken, artichoke hearts and spinach. Cover, and cook to warm through.
  4. Meanwhile, bring a pot of salted water to boil and cook pasta according to package instructions. Drain, and stir into chicken mixture. Finish by stirring pine nuts and balsamic vinegar into pasta.

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Reviews & ratingsAverage global rating:(92)

Reviews in English (77)

Very nice, very easy. Hubby said he'd like to eat it again.-15 Nov 2009

by abs37

Very tasty with the following changes. I sauteed cubed chicken breast in garlic, salt and olive oil beforehand. I added mushrooms to the recipe and sauteed them in olive oil, garlic and wine and then added the spinach and artichokes. I used marinated artichokes and added the liquid from the jar to the mix. Then add the cooked chicken and 1/2 to 3/4 of a package of dry italian dressing mix. This is key! Simmer for a few minutes before adding it to the orzo, pancetta and pinenuts. You don't need to necessarily add the balsamic vinegar at the end because there is tons of flavor but it is personal preference. Serve with grated parmesan cheese and YUM you've got a winner!-02 Jun 2008


Watch the video: Perfect Artichoke Preparation by Chef Dangoor -- TigerChef (July 2022).


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