Red Pesto Chicken Orzo

Heat the olive oil in a wide, deep frying pan over medium-high heat. Season the chicken with salt and pepper, add it to the pan and cook for 5–6 minutes, turning, until golden on the outside. Transfer to a plate.

Lower the heat to medium. Add the onion and cook for 4–5 minutes until softened, then stir in the garlic for 30 seconds.

Stir in the red pesto and orzo, coating the grains in the sauce. Pour in the hot chicken stock and bring to a steady simmer.

Cook for 12–15 minutes, stirring often, until the orzo is tender and the stock has become a loose, creamy sauce. Return the chicken to the pan for the final 3–4 minutes so it is cooked through.

Take the pan off the heat and stir through the parmesan. Taste and adjust the seasoning, then scatter over the basil and serve.