INGREDIENTS

• 250g Orzo
• 450g chicken mini-fillets
• 190g jar Sacla' Zesty Lemon Pesto
• 1 tablespoon capers, rinsed and finely chopped
• 2 tablespoons freshly chopped Flat Leaf Parsley
• Salt & freshly ground black pepper
• 1 tablespoon olive oil
• 150g pitted green olives, roughly chopped
• 200g cherry or baby plum tomatoes, halved
• Handful fresh basil leaves, torn
• Parmesan shavings, to serve

INSTRUCTIONS

1. Cook the Orzo in a large saucepan of slightly salted boiling water for 8 minutes (or according to pack instructions) 
2. Meanwhile, combine 2 tablespoons of Zesty Lemon Pesto with the capers and parsley in a bowl. Add the chicken and stir well to coat.
3. Heat the oil in a frying pan and cook the chicken over medium-low heat for 3-4 minutes each side until cooked through.
4. Place the Orzo in a bowl and stir in the remaining Zesty Lemon Pesto along with olives, tomatoes and basil.
5. Divide the Orzo between 4 bowls, top with the chicken and scatter over some Parmesan. Serve immediately.