Before you begin... Get all your ingredients and equipment ready Skim through these steps, then wash your fruit and veg Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started! Take your chicken out of the fridge, open the packet and let it air, then boil a kettle Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a high heat Meanwhile, deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into rings, discarding the stalks

Once hot, add your diced chicken breast and sliced pepper to the pan with a pinch of salt and cook for 3-4 min or until the chicken has browned slightly Dissolve your chicken stock mix in 150ml [200ml] [250ml] boiled water and set aside (Doubled your protein? Use 2 pans!)

While the chicken is browning, add your orzo to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat Cook the orzo for 6-8 min or until cooked with a slight bite Once done, drain the orzo

Once the chicken has browned slightly, reduce the heat to medium-high and add the chicken stock, your sun-dried tomato pesto and tomato paste Season with a generous grind of pepper and cook for 6-8 min further or until the chicken is cooked through (no pink meat!) and the sauce has thickened Note: Please make sure you cook your chicken thoroughly (until piping hot!) as cooking equipment varies

Meanwhile, grate your cheddar cheese

Once the chicken is cooked through, remove the pan from the heat and add the drained orzo and your crème fraîche to the pan and give everything a good mix up – this is your creamy red pesto chicken orzo

Serve the creamy red pesto chicken orzo and top with the grated cheddar cheese Enjoy!