Serves 4
chicken stock 1
skinless chicken breasts 2
carrots 4, halved lengthwise and sliced
orzo or any other tiny pasta shapes 100g (try Barilla available at gourmet stores)
cabbage 1/4, cored and roughly sliced
spring onions 3, sliced
salt and pepper to season
pesto 2 tbsp (try Sacla available at gourmet stores)
Put the stock, chicken and carrots in a large pan. Bring to a boil, then turn down the heat and simmer for about 5 minutes.
Add the orzo, cabbage, spring onions and season. Simmer for another 5 minutes, until the orzo is tender and the chicken cooked.
Remove the chicken from the broth and slice. Ladle the vegetables and broth into bowls before topping with chicken slices and spooning over the pesto.