One punnet cherry tomatoes, cut in half
Garlic, clove(s) sliced
One chicken breast, sliced
350g risoni (also known as orzo)
1 litre chicken stock
Handful green beans, halved
Handful frozen peas
Fresh parsley or other herbs
Cook your tomatoes with a splash of olive oil and a sprinkle of salt for three minutes or so. When softened slightly, remove from the pan.
Cook your chicken, until golden and cooked through. Put aside with the tomatoes.
Add the garlic to the pan with a little extra oil, then add the risoni, stock, beans and peas. Simmer for approximately eight minutes or until risoni is cooked and all stock absorbed. Stir through chicken, tomatoes and your chopped herbs and serve.