Chicken Thighs and Orzo

While searching my "archives" (read - box in the back of the pantry) for Zaar World Tour II recipes, I ran across this gem that was torn out of BHG, Sepember 2004 edition. Sounds Italian to me.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 4  ounces pancetta or 4  slices bacon, chopped
•  olive oil
• 6  skinless chicken thighs
• 2 (14 1/2ounce) cans  diced tomatoes with onion and garlic
• 1  cup  dried orzo pasta
• 2  garlic cloves, minced
• 1  cup water
• 1⁄3 cup kalamata olive
• 1⁄4 cup fresh basil, torn
• 1 (6 ounce) bag  baby spinach leaves
• 3  ounces  garlic and herb goat cheese (about 1/3 cup)

Directions

1. In a 5 to 6 quart Dutch oven, cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings (add olive oil if necessary to equal 2 tablespoons.) Drain meat on paper towels & set aside.
2. Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat.
3. Add undrained tomatoes, orzo, garlic & 1 cup water. Bring to a boil & reduce heat.
4. Simmer, covered, 25 to 30 minutes or until chicken is done (180ºF on meat thermometer) & orzo is tender.
5. If necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce.
6. Stir in pancetta, olives and basil & heat through.
7. To serve, divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture & some of the cheese.