First we cook our orzo, in boiling water, for a little less time than you would cook pasta at home to make sure it has a great texture when reheated.
Then we tumble our diced chicken breasts in a little bit of rapeseed oil and roast through our oven.
For the tomato sauce we start by sweating some onions, garlic and diced red pepper in oil until soft. We then add tomato puree as well as sundried tomato paste and cook these out until they're nice and hot. We then add a dash of red wine vinegar, some chicken stock and bring to a simmer. At this point we blend the sauce with a hand blender, exactly like you would have at home just a little bit bigger! Then in go some chopped tomatoes as well as basil and the sauce is left to simmer until it has a rich tomato flavour.