Orzo pollo picante

Method

1. 1

   Butterfly the chicken breast and bash it out to flatten it

2. 2

   Sprinkle with Cajun seasoning and paprika and coat both sides

3. 3

   Fry the chicken in a griddle pan in some frylight until cooked through, turning occasionally

4. 4

   Slice the red chilli in half lengthways and add this to the pan

5. 5

   Once chicken is cooked, slice up and set aside

6. 6

   Cook the orzo for 9 minutes so it’s slightly undercooked as it will continue to cook in the sauce. Drain and keep about a cup of pasta water

7. 7

   Mix the crème fraîche and parmesan together in a bowl

8. 8

   In a frying pan add the harissa along with the crème fraîche/parmesan mixture, and a little pasta water to loosen

9. 9

   Turn the heat on medium, add the orzo and stir well

10. 10

    Add the spinach, tomatoes and plenty of pepper, simmer on low, adding a little pasta water to loosen if needed, until the spinach has wilted

11. 11

    Serve topped with the chicken