Cook Smoked Bacon (2 slice) in a large saucepan or Dutch oven over medium heat for 5 minutes or until crisp. Remove bacon from pan, reserving drippings in pan. Set bacon aside.
Add Boneless, Skinless Chicken Thigh (12 ounce) to the drippings in pan and sauté for 6 minutes. Remove chicken from pan, once again reserving the drippings in the pan.
Add the Onion (1/2 cup) and Garlic (1 clove) to pan. Cook 4 minutes or until tender.
Add Plum Tomato (1 cup), Fresh Oregano (2 tablespoon), and Freshly Ground Black Pepper (1/4 teaspoon). Cook for 1 minute, stirring constantly. Return the bacon and chicken to the pan.
Stir in the Chicken Broth (1 can), scraping pan to loosen browned bits. Bring to a boil.
Add the Orzo Pasta (2/3 cup), and cook for 9 minutes or until al dente.
Add the Cannellini White Kidney Beans (1 can) and simmer for 2 minutes or until heated through. Remove from heat.
Stir in the Italian Flat-Leaf Parsley (2 tablespoon) and the White Wine Vinegar (1 tablespoon).