BEFORE COOKING:

BRING A POT OF SALTED WATER UP TO THE BOIL OVER A HIGH HEAT.

1. TO PREPARE THE ORZO AND SALAD :

Once the water is boiling, add the orzo and cook for 3-4 mins. Drain well into a sieve and drizzle with oil to stop from sticking. Place the baby leaves into a salad bowl. Just before serving, pour in the citrus and basil dressing, season with salt and toss to combine.

2. TO COOK THE LEEKS AND CHICKEN:

Spray a non-stick frying pan with oil and place over a medium heat. Once hot, add the sliced leeks then season with salt and cook for 2-3 mins, stirring occasionally. Open the pack of sliced free-range chicken breasts and pat dry with a paper towel. Add the chicken to the pan and cook for 3-4 mins or until chicken is cooked through, stirring occasionally.

3. TO FINISH THE ORZO:

Add the orzo, peas and creamy garlic sauce to the pan, stir to combine and cook for 1-2 mins.

Spoon the creamy garlic chicken orzo into bowls. Top with a handful of baby leaves and sprinkle over shaved Parmesan. Serve with a grind of freshly cracked pepper.