One Pot Pulled Free Range Chicken, Red Pepper & Pesto Orzo

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and chop your red onion[s] into wedges

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 pepper strips and onion wedges with a pinch of salt

Add your chicken and cook for 3-5 min on each side or until golden, stirring the vegetables occasionally

Tip: Cooking for 3 or more? Use 2 pans!

Dissolve your chicken stock mix in 500ml [650ml] [1L] boiled water

Add your sun-dried tomato pesto and tomato paste – this is your pesto stock

Meanwhile, peel and finely chop (or grate) your garlic

Once the chicken is golden, add the chopped garlic and cook for 1 min or until fragrant

Once fragrant, add your orzo and pesto stock and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 12-14 min or until the chicken is cooked through (no pink meat!)

Tip: Stir the orzo occasionally to prevent it from sticking!

Meanwhile, grate your cheddar cheese

Once cooked, remove the cooked chicken from the pan (keep the orzo cooking!) and transfer it to a clean board, then shred it apart using two forks – this technique is known as 'pulling'

Once the orzo is tender, add most of the grated cheese (save some for garnish!) and give everything a good mix up

Season with salt and pepper – this is your red pepper & pesto orzo

Tip: Add a splash more water if your pan is looking a little dry!

Chop your basil roughly, including the stalks