Chicken with Creamy Red Pesto Risoni (Orzo) recipe

Ingredients

• 2 boneless, skinless chicken breasts, 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
• 60 ml water
• 250 g cherry tomatoes
• 135 g freshly grated zucchini (courgette)
• 2 tbsp unsalted butter
• 1 tbsp freshly grated garlic
• 200 g risoni (orzo)
• 500 ml chicken stock
• 250 ml thickened (whipping/heavy) cream
• 90 g baby spinach leaves
• 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 parsley, to serve (optional)
• Lemon wedges, to serve