Orzo with Crispy Pancetta and Chives

Name: Orzo with Crispy Pancetta and Chives
Total time: 20 min
Ingredients: 2 ½ ounces sliced pancetta; ¾ cup uncooked whole-wheat orzo (rice-shaped pasta); 1 ¾ cups unsalted chicken stock; 1 ½ tablespoons extra-virgin olive oil; 1 ½ tablespoons apple cider vinegar; 2 tablespoons chopped fresh chives

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Total: 20 minutes

Servings: 2.5

Author : Adam Hickman

Ingredients

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2 ½ ounces sliced pancetta¾ cup uncooked whole-wheat orzo (rice-shaped pasta)1 ¾ cups unsalted chicken stock1 ½ tablespoons extra-virgin olive oil1 ½ tablespoons apple cider vinegar2 tablespoons chopped fresh chives

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Instructions

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Cook pancetta in a large skillet over medium-high 3 minutes or until crisp. Remove pancetta, reserving drippings in pan; coarsely chop pancetta. Add orzo to drippings; cook over medium-high 2 to 3 minutes, stirring occasionally. Stir in chicken stock; bring to a boil. Boil 10 minutes or until liquid is absorbed. Remove from heat. Stir in olive oil and vinegar. Sprinkle with pancetta and chives.