One Pot Sun-Dried Tomato Pesto Orzo With Mozzarella & A Chicken Breast

Boil kettle

Heat a dry pot (with a matching lid) over a medium heat

Once hot, add your pine nuts and cook for 2-3 min or until toasted and lightly golden

Set them aside and reserve the pot

Tip: Watch them like a hawk to make sure they don't burn!

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

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

Add your orzo to the reserved pot with your cherry tomatoes, diced pepper and cover with plenty of boiled water

Bring to the boil over a high heat

Cook the orzo for 6-8 min or until cooked with a slight bite

Meanwhile, drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Chop your basil finely, including the stalks

Once your orzo is cooked, drain and then return it to the pot, reserving a cup of the starchy pasta water

Add your vegetable stock mix, sun-dried tomato pesto, soft cheese and the torn mozzarella to the pot with a splash of the starchy pasta water

Give everything a good mix up – this is your one pot sun-dried tomato pesto orzo with mozzarella