Chicken Cacciatore with Orzo Pasta

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil.
2. Heat a drizzle of oil in a medium (preferably oven-proof) fry-pan on medium-high heat. Pat chicken dry and season with first measure of Italian spice mix, salt and pepper. Cook chicken for about 1 minute each side, until starting to caramelise (chicken does not need to be cooked through yet).
3. Remove chicken from pan and set aside. Return pan to a medium heat with a drizzle of oil. Add onion, garlic, bacon, mushrooms and capsicum and cook for 3-4 minutes, breaking bacon up with a wooden spoon as it cooks, until vegetables are starting to brown.
4. Add second measure of Italian spice mix to pan and cook for 1 minute, until fragrant. Carefully add wine/stock and simmer for about 2 minutes, until liquid has reduced. Remove from heat and stir through tomatoes (breaking them up with a wooden spoon) and olives. Season to taste with salt and pepper.
5. Add chicken to pan and spoon over a little sauce. Transfer to oven to cook for about 10 minutes, until chicken is cooked through then remove from oven. Remove chicken from pan and shred into bite-sized pieces. Add chicken back to sauce, along with basil and bring back to boil over medium heat, to warm through.
6. While chicken cooks, add orzo to pot of boiling water and cook for about 7 minutes, until just tender. Drain well and return to pot with a drizzle of olive oil to avoid sticking. Toss drained orzo through chicken cacciatore and season to taste with salt and pepper.
7. divide chicken cacciatore with orzo pasta between bowls. Spoon over any excess sauce. Garnish with remaining basil leaves.