Heat a large saucepan on medium-high heat with a drizzle of oil.

Once hot, add the chicken breasts and cook for 2 mins on each side, until browned all over. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once cooked, remove the chicken to a plate and set aside.

While the chicken fries, peel and grate the garlic (or use a garlic press). 

Once you've removed the chicken from the saucepan, add the garlic to the pan with a drizzle of oil if needed and season with salt and pepper. Fry for 1 min. 

Add the orzo to the pan and stir until coated, 1 min.

Pour the water for the sauce (see pantry for amount) into the saucepan. Add the chicken stock paste and season with salt and pepper.

Bring to the boil, then lower the heat to medium.

Return the chicken to the pan. Cover the pan with a lid. Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Once the chicken and orzo are cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Next, stir in the peas. 

Once cooked, remove the pan from the heat and transfer the chicken to a plate. Use two forks to shred the chicken into small pieces.

Add the pulled chicken back to the pan. Stir in the pesto and hard Italian style cheese.

Taste the sauce and season with salt and pepper if needed. 

Share your pulled chicken and pesto orzo between your serving bowls.

Sprinkle over the chilli flakes to finish.