Primavera Chicken and Pesto Orzo

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Trim the asparagus and cut into thirds.

a) The pasta has 3 mins cook time remaining, add the asparagus to the orzo and cook until tender, 2-3 mins. 

b) Once cooked, drain the pasta and asparagus in a sieve and pop back in the pan. Drizzle with oil and stir through to stop the orzo sticking together. 

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the diced chicken and fry until browned all over, 5-6 mins. Add the garlic and fry until fragrant, 30 secs.

c) Stir the creme fraiche, veg stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan.

d) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

a) Once the sauce has thickened, stir the peas into the pan.

b) Stir through the pesto, cheese and butter (see pantry for amount) until the cheese and butter have melted.

c) Stir the cooked orzo and asparagus into the sauce until piping hot.

d) Season with salt and pepper. Add a splash of water if you feel it needs it.