Ingredients
400g Piccolo cherry tomatoes, halved
2 tbsp sunflower oil
500g chicken thighs, diced
1 large onion, chopped
2 cloves garlic, crushed
175g orzo
450ml chicken stock
125g French beans, sliced into three
2 tbsp fresh basil, chopped
2 tbsp fresh pesto
Method
- Preheat the oven to 180C Fan.
- Put the tomatoes onto a baking sheet. Drizzle with a little olive oil. Roast in the oven for 15 minutes. Put half of the tomatoes into a jug and blend using a stick blender until smooth.
- Heat the oil in a large skillet pan. Add the chicken and fry until browned, then set aside.
- Add the onion and garlic and fry for 2 to 3 minutes. Add the orzo, stock and chicken.
- Cover with a lid and bring up to the boil, then simmer for 20 minutes.
- Add the beans and pureed tomatoes and simmer for another 5 minutes. Add the pesto and basil and reserved roasted tomatoes.
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