Step 1

Finely dice the onion and chop the chicken breasts into bite-sized chunks. Slice the sun-dried tomatoes and crush the garlic cloves. Set everything aside.

Step 2

Add ½ tbsp oil from the sun-dried tomato jar to any deep pan or saucepan, then add the onion and garlic. Cook for a few minutes until softened, then add the chicken and cook for around 10 mins until cooked through.

Step 3

Add the sundried tomatoes, oregano, thyme, pesto and a pinch of salt and pepper to the pan. Stir to coat, then pour in about 90% of the stock. Stir again and bring to the boil.

Step 4

Tip in the orzo and reduce the heat to a simmer. Cook for around 7 mins, by which point most of the liquid should have been absorbed (but it should still be quite watery-looking, so add the remaining stock plus some additional water if it’s not). The orzo will continue to soak up the liquid even once it’s off the heat, so don’t worry if it looks a little watery. Stir in the cream, then cook for a further 3 mins or until the orzo is fully cooked and most of the liquid has been absorbed.

Step 5

Stir through some torn basil, then divide between three bowls and top with extra chopped basil and parmesan, if you like.