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.
ounces garlic and herb goat cheese (about 1/3 cup)
Serving Size: 1 (147) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 36 g18 %
Total Fat 4 g6 %
Saturated Fat 0.9 g4 %
Cholesterol 57.3 mg
Sodium 149.2 mg
Dietary Fiber 1.9 g7 %
Sugars 0.6 g2 %
Protein 18.2 g
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.
Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat.
Add undrained tomatoes, orzo, garlic & 1 cup water. Bring to a boil & reduce heat.
Simmer, covered, 25 to 30 minutes or until chicken is done (180ºF on meat thermometer) & orzo is tender.
If necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce.
Stir in pancetta, olives and basil & heat through.
To serve, divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture & some of the cheese.