Chicken and Artichokes with Oricchette

Ingredients:

* 2.5 ounces pancetta
* 1/2 medium onion, chopped
* 1 clove garlic, crushed
* 1/2 cup white wine
* 7 oz cooked chicken
* small jar of artichoke hearts, drained and quartered
* 1/2 lb. orichette pasta
* 2 Tablespoons pine nuts, toasted
* 2 Tablespoons balsamic vinegar

Procedure:

1. Brown pancetta in skillet over medium-high heat. Set aside once browned.
2. Add onion and garlic to skillet and saute.
3. Add white wine and cook about 3 minutes.
4. Reduce heat to low and stir in chicken and artichoke hearts, cover and cook to warm through.
5. Meanwhile bring a pot of water to a boil and cook orichette pasta.
6. Drain pasta and stir into chicken mixture. Finish by stirring in pine nuts and balsamic vinegar.