One pan chicken caprese

Name: One pan chicken caprese
Cook time: 30 min
Yield: 2

with orzo and basil drizzle

Ready in around 30 mins

RECIPE FACT:

Did you know, there are over 600 pasta shapes and each shape has a particular purpose?

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Make ribbons with the courgette by running a peeler the full length along the courgette, rotating after each peel. Cut the cherry tomatoes in half.
2. TO PREPARE THE CHICKEN:

Remove the free-range chicken breasts from their packaging and slice into 2 cm slices. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the chicken, season with salt and brown for 1-2 mins on each side. Remove from the pan into a bowl and cover to keep warm.
3. TO COOK THE ORZO:

Place the pan back over a medium heat. Once hot, add the cherry tomatoes, season with salt and cook for 1-2 mins. Pour in the tomato sugo, ⅔ cup of water and orzo and bring to the boil over a high heat. Once boiling, turn the heat to low, cover with a lid or tinfoil and cook for 4-5 mins. Stir through the courgette, add the chicken and any resting juices to the pan and sprinkle over the mozzarella. Cook, covered for a further 2-3 mins or until chicken and pasta are cooked through and the cheese has melted. Season well with salt and pepper.
TO SERVE:

Spoon chicken caprese into bowls. Top with a handful of mesclun and dollop with basil drizzle. Serve with remaining mesclun on the side drizzled with olive oil.