A simple dish ready in minutes and it is great cold too. This is lovely topped with some feta cheese as part of your healthy extra A choice. I topped mine with green chillies and cherry tomatoes.
Time Taken: 30 minutes
- 1 chicken breast, diced in small pieces
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 carrot, peeled and diced
- 1 medium red onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 tbsp. Cajun seasoning
- 1 tsp paprika
- 1 tsp chilli flakes (optional)
- 3 tbsp. tomato puree
- Fresh parsley and coriander to taste, chopped
- seasoning to taste
- 250g orzo pasta
Cook the pasta in boiling, salted water for around 9 minutes. Once cooked, drain the water (reserving some for later) and cool the pasta under cold water to stop it from sticking together whilst you cook the chicken.
Spray a pan with plenty of syn free spray oil of your choice and cook the onions for around 5 minutes till they start to golden. Add a little hot water if the onions start to stick to the pan. Add the garlic and the carrot and mix well. Cook until the carrot has softened slightly.
Add the diced chicken, Cajun seasoning, paprika, seasoning and chilli flakes (if using). Mix the chicken with the spices well.
Add the tomato puree, mix and let the chicken cook for around 15 minutes (cook for longer if your chicken pieces are bigger). Add some of the reserved water from the pasta to the chicken to stop it from drying out. Add the peppers in the last couple of minutes of cooking together with the parsley and coriander. Cook for another couple of minutes before adding the cooked pasta and mix it all well together.