One Pot Ready To Eat Pulled Chicken, Red Pepper & Pesto Orzo

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 small pinch of salt, cook for 3-5 min on each side or until golden, stirring the vegetables occasionally

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 pepper has started to soften, 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 12-15 min or until cooked through

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

Meanwhile, grate your cheddar cheese

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

Season with salt and pepper – this is your one pot chicken, 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