Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
Directions
1. In a medium-sized bowl, toss cubed chicken and flour together until chicken is well-coated. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Once oil is hot, add chicken and sauté 5-7 minutes, until browned. Remove chicken from skillet and set aside.2. Meanwhile, bring a pot of salted water to a boil. Add orzo pasta and cook according to package directions, until al dente. Drain and set aside.
3. Return skillet to stove, heat remaining olive oil over medium heat. Stir in ham, garlic, onion, red pepper flakes, and black pepper. Sauté 2 minutes before adding mushrooms and tomatoes. Cook, stirring occasionally, until onion is soft and tomatoes have wilted.
4. Increase heat to medium-high, pour in white wine, and simmer for about 3 minutes. Reduce heat to low and stir in chicken, orzo, artichoke hearts, and balsamic vinegar. Garnish with fresh parsley.
Nutrition Facts
Calories: 310Fat: 6 g
Carbohydrates: 37 g
Sodium: 220 mg
Fiber: 2 g
Protein: 23
Cholesterol: 50 mg