Here's the stuff that we know about Chicken and Artichokes with Orecchiette ...
15mins to prepare
20mins to cook
Here are the Ingredients that you need to make the Chicken and Artichokes with Orecchiette ; 3 tablespoons olive oil, divided
1 (70g) packet sliced pancetta, diced
1/2 medium onion, chopped
1 clove garlic, minced
1/4 teaspoon crushed chillies, such as Schwartz
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
Here are the instructions on how to make the Chicken and Artichokes with Orecchiette ; 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.
