Chicken with Creamy Red Pesto Risoni (Orzo) recipe

Ingredients

• 2 boneless, skinless chicken breasts (approximately 500 g/1 lb 2 oz) halved horizontally to make 4 thinner steaks (see note 1 if you want to use thighs)
• 1 tsp sweet paprika
• 1 tsp dried oregano
• ½ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• 1 tbsp extra-virgin olive oil
• ¼ cup (60 ml) water
• 250 g (9 oz) cherry tomatoes
• 1 cup (135 g) freshly grated zucchini (courgette) (approximately 2 zucchini)
• 2 tbsp unsalted butter
• 1 tbsp freshly grated garlic
• 1 cup (200 g) risoni (orzo)
• 2 cups (500 ml) chicken stock
• 1 cup (250 ml) thickened (heavy) cream
• 2 cups (90 g) baby spinach leaves
• ½ cup (50 g) freshly grated parmesan, plus extra to garnish
• ⅓ cup red (sundried tomato) pesto (or any pesto of choice)
• Sea salt flakes, to taste
• Freshly cracked black pepper, to taste
• 1 tbsp freshly chopped flat-leaf (Italian) parsley, to serve (optional)
• Lemon wedges, to serve