Step 1

Fill a pot with heavily salted water and get it on a good roiling boil.

Step 2

Dice the bell peppers and chicken breasts into even-sized chunks. Add the bell peppers, chicken and orzo to the pan of boiling water and cook for 12 mins.

Step 3

While you’re waiting for the pasta and chicken and peppers to cook, finely chop your parsley. Once it’s all cooked, drain the orzo mix (reserving a mug of pasta water) and then add it back into the pan.

Step 4

Add in your harissa, sun-dried tomatoes, and mascarpone followed by your chopped parsley and sherry vinegar. Season generously with salt and pepper.

Step 5

Mix everything together and add back in the reserved pasta water. Put a lid back on the pan and let it sit for 5 mins.

Step 6

Serve and drizzle generously with olive oil.