One Pot Chicken Risoni with Crispy Salami (Orzo)
Creamy tomato parmesan risoni with juicy seasoned chicken, chickpeas, and golden crispy salami bits.
Ingredients
- ½ tbsp olive oil
- 100g salami stick, cut into batons
- 2 x 250g chicken breasts, halved horizontally
- ½ tsp cooking salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ¾ tsp paprika
- ¼ tsp sage powder
- 2 garlic cloves, minced
- ½ onion, chopped
- ¼ cup dry white wine
- ¼ cup tomato paste
- 1¼ cups risoni, uncooked
- 400g canned chickpeas, drained
- 3 cups chicken stock
- ¾ cup heavy cream
- ⅓ cup parmesan, grated, plus extra to serve
- 150g baby spinach
- ⅓ cup sun-dried tomatoes, chopped
- 2 tbsp basil, chopped
Original recipe: https://www.recipetineats.com/one-pot-chicken-risoni-with-crispy-salami/
Method
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Combine salt, pepper, garlic powder, paprika, and sage. Coat both sides of the chicken breasts with the spice mix.
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Heat oil in a large pan over medium-high heat. Cook salami batons for 2 minutes, stirring until golden and crispy. Remove to a paper towel-lined bowl, leaving the rendered fat in the pan.
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In the same pan, cook the spiced chicken for 3 minutes per side until golden and cooked through. Remove to a plate.
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Cook garlic and onion in the pan for 1½ minutes until translucent. Add wine and simmer, scraping up any fond, until mostly evaporated.
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Stir in tomato paste for 1 minute. Add risoni, chickpeas, stock, salt, and pepper.
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Bring to a simmer and cook for 8 minutes, stirring frequently. Lower heat as the mixture thickens.
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Stir in cream, parmesan, spinach, and sun-dried tomatoes until the spinach wilts. Remove from heat.
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Slice the rested chicken. Divide risoni into bowls, top with sliced chicken, crispy salami, extra parmesan, and chopped basil.