Step 1

Cut the chicken into bite sized pieces, then pop it into a bowl and add the flour, salt, pepper, and paprika, then mix it well to coat.

Step 2

Heat some cooking oil in a large frying pan over a medium to high heat. Cook the chicken until it’s golden brown all over. Once browned remove it from the pan.

Step 3

Add in the onion and cook until it softens, about 5 minutes.

Step 4

Chuck in the garlic and cook for a further minute before pouring in the chicken stock, and double cream, then add the sun-dried tomato paste, oregano, and orzo.

Step 5

Get the chicken back into the pan and stir it well. Bring to a simmer, and cook for about 10 minutes, or until the orzo is cooked and the sauce is creamy.

Step 6

Take it off the heat, stir through the parmesan and basil and taste for seasoning. Enjoy!