Annabel's Chicken & Tomato Orzo

Cut the chicken breast[s] into thin strips

Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of olive oil over a medium-high heat

Once hot, add the chicken strips with a pinch of salt and pepper and cook for 4-5 min or until golden and cooked through 

Once done, transfer the chicken to a plate, but keep the pan!

Meanwhile, peel and finely dice the red onion[s]

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and dice finely

Return the pan to a medium heat with a drizzle of olive oil

Once hot, add the chopped onion and pepper with a pinch of salt and cook for 5 min or until softened 

Meanwhile, boil a kettle

Peel and finely chop (or grate) the garlic 

Dissolve the chicken stock cube[s] in 200ml [400ml] boiled water 

Once softened, add the chopped garlic to the pan with the smoked paprika and cook for 1 min or until fragrant

Add the orzo pasta, balsamic vinegar and brown demerara sugar and cook for 30 sec

Add the chopped tomatoes and chicken stock, increase the heat to high and bring to the boil

Once boiling, reduce the heat to low and cook, covered, for 15-20 min or until most of the liquid has absorbed and the pasta is cooked

Tip: give it an occasional stir to stop the pasta from sticking!

Meanwhile, strip the thyme leaves from their stems and chop roughly

Chop the cherry tomatoes in half, then chop the basil finely, including the stalks 

Grate the cheddar cheese

Once the pasta is cooked, add the thyme leaves, cooked chicken and cherry tomatoes and give everything a gentle mix