Chicken and artichokes with orecchiette

    Chicken and artichokes with orecchiette


    93 people made this

    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.

    Serves: 4 

    • 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

    Prep: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 (1)


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

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