Ingredients | Serves 2-3

1 large breast from roast chicken or 2 chicken breasts pan fried

Knob of butter

2 leeks sliced and washed (about 230g

3 cloves garlic, minced

90g stelline or orzo

480ml chicken stock (warm)

Juice of ½ lemon

Salt and pepper 

25g parmesan, grated 

1 tbsp creme fraiche 

Oil:

2 tbsp extra virgin olive oil 

1 tsp fresh rosemary, finely chopped

Zest of ½ lemon 

Pinch salt 

(heat in microwave or on the hob until hot, remove from the heat, add the rosemary and zest and let this infuse whilst you make the pastina)

Method

1. Roast chicken or cook chicken breasts how you like. I coated the chicken in salt, pepper and extra virgin olive oil and stuffed it with herbs, garlic and lemon. I then roasted the chicken for about an hour and 10 minutes at 200C. 

2. When the chicken is almost ready - place a wide saucepan on a medium heat and add the butter followed by the leeks, garlic and a pinch of salt. Cover with a lid and let these cook down for about 8-10 minutes, until soft. Make sure to give them a stir every so often. 

3. Stir in the stelline followed by the chicken stock. Turn the heat down to low - medium. Continuously stir the pastina until 80% of the liquid has been absorbed.

4. At this point you can add the lemon juice, parmesan and creme fraiche. Taste and then season with salt and pepper to your liking.

5. Remove from the heat and serve straight away. Spoon into bowls, top with slices of chicken, a grating of parmesan and a generous drizzle of that rosemary olive oil. Enjoy!