Ingredients:
- 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
Method:
- Bring a large pan of salted water to a boil over a high heat. Cook the orzo according to the package instructions.
- Pat the chicken strips dry with kitchen paper and season on all sides with the Italian seasoning and some salt and black pepper.
- 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.
- 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.
- 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.
- 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.