About this recipe:This is a great way to make use of leftover roast chicken. Pancetta, spinach and toasted pine nuts add loads of flavour. Best to use orecchiette pasta, orzo or risotto rice.
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
Method Prep:15min › Cook:20min › Ready in:35min
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.
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.
Reduce heat to low, stir in chicken, artichoke hearts and spinach. Cover, and cook to warm through.
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.