Preparation
Step 1
Set a saucepan with the olive oil over a medium heat. Cook the onion for 3-4 minutes then add the zucchini and aubergine. Cook for 4 minutes more, add the garlic for 1 minute then stir in the tomato paste.
Step 2
Pour in half the jar of pasta sauce and all of the vegetable stock. Bring to the boil, add the orzo, stir really well then reduce the heat to medium-low. Cook, stirring constantly, until the orzo is cooked and the sauce has thickened – about 12-15 minutes. Stir in the parmesan and cheddar to serve.
Step 3
While the orzo cooks, preheat the oven and put the chicken breasts on a baking tray. Smother with the remaining pasta sauce and bake for 10 minutes. Arrange two slices of mozzarella on top of the chicken the bake for 5 minutes more until the chicken is cooked through and the cheese is melty.
Step 4
Serve the orzo in warm bowls and top with slices of the cheesy chicken.
