• 280g orzo
• 3 chicken fillets, sliced
• 2 tbsp Italian seasoning
• Salt and black pepper
• 2 tsp olive oil
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 20 cherry tomatoes, halved
• 3 tbsp sun-dried tomato pesto
• 1 tbsp Parmesan, grated
• To serve:
• Mixed leaves

1. Bring a large pan of salted water to a boil over a high heat. Cook the orzo according to the package instructions.
2. Pat the chicken strips dry with kitchen paper and season on all sides with the Italian seasoning and some salt and black pepper.
3. Heat the olive oil in a large pan over a medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown and cooked throughout. Remove to a plate and tent loosely with tin foil.
3. In the same pan over a medium heat, cook the peppers for 3-4 minutes until just softened but still slightly crunchy. Add the cherry tomatoes and cook for one minute longer, then remove from the heat.
4. When the orzo is cooked to al dente, drain well and return to the pan. Add the pepper and tomato mixture along with the pesto. Stir to coat evenly.
5. Divide the pasta and vegetables between serving bowls. Top with the chicken slices and sprinkle with the Parmesan. Serve with mixed leaves on the side.