Ingredients

1/2 tbsp olive oil

100g (3 oz) salami stick, cut into 3mm (1/8″) rounds then chopped into small batons

2 x 250g (8 oz) large chicken breasts, each cut in half horizontally to form 4 thin steaks

1/2 tsp cooking salt (kosher salt)

1/4 tsp black pepper

1/2 tsp garlic powder

3/4 tsp paprika

1/4 tsp sage powder (optional)

2 garlic cloves, finely minced

1/2 onion, finely chopped

1/4 cup chardonnay or other dry white wine (optional)

1/4 cup tomato paste

1 1/4 cups risoni/orzo, uncooked

400g (14 oz) canned chickpeas, drained (or other beans)

3 cups chicken stock, low sodium (or vegetable stock)

1/2 tsp cooking salt (kosher salt)

1/4 tsp black pepper

3/4 cup thickened/heavy cream (low-fat ok)

1/3 cup parmesan, finely grated (store bought sandy type works well)

150g (5 oz) baby spinach (or 4 cups kale pieces)

1/3 cup sun dried tomato, chopped (optional)

2 tbsp roughly chopped basil (optional)

Instructions

Step 1: Mix the salt, pepper, garlic powder, paprika, and sage powder (if using) in a small bowl. Sprinkle this spice mix evenly on both sides of the chicken steaks.

Step 2: Heat the olive oil in a large non-stick pan over medium-high heat. Add the salami and cook for about 2 minutes, stirring constantly, until crispy and golden. Remove with a slotted spoon onto paper towels, leaving the fat in the pan.

Step 3: Using the same pan, cook the chicken steaks for 3 minutes on each side until dark golden and cooked through (internal temperature should reach 67°C/153°F). Remove the chicken onto a plate and cover loosely with foil to keep warm.

Step 4: With the pan still over medium-high heat, sauté the garlic and onion for 1 1/2 minutes until the onion softens and becomes translucent. Pour in the wine (if using) and simmer for a couple of minutes until mostly evaporated, scraping the pan to dissolve the flavorful browned bits.

Step 5: Stir in the tomato paste and cook for 1 minute to mellow the raw flavor. Add the risoni and stir to coat it thoroughly with the tomato paste. Then add the chickpeas, chicken stock, salt, and pepper.

Step 6: Bring the mixture to a simmer. Cook for about 8 minutes, stirring every minute, until the risoni is nearly tender. Reduce heat to medium as it thickens to avoid sticking or burning.

Step 7: Stir in the cream, parmesan, spinach, and sun dried tomatoes (if using). Continue stirring until the spinach wilts and the risoni is creamy and tender. If still too firm, cook a little longer with a splash of stock.

Step 8: Slice the chicken steaks into thick pieces. Spoon the risoni into bowls, top with chicken slices, then sprinkle generously with the crispy salami, extra parmesan, and basil if using. Serve immediately and enjoy!

Tips & Variations

Use kale instead of spinach for a heartier texture and more robust flavor.

Add a splash of lemon juice or zest at the end for a fresh, bright touch.

Substitute chickpeas with cannellini or butter beans for a creamier bite.

If you don’t have white wine, extra chicken stock or a splash of lemon juice can work well instead.

For a spicier twist, add chili flakes when sautéing the garlic and onion.

FAQs

Can I use other meats instead of chicken?

Yes, thinly sliced turkey breast or pork cutlets work well with this recipe. Adjust cooking times to ensure the meat is cooked through but remains tender.

Is it necessary to use cream in the recipe?

The cream adds richness and a silky texture, but you can substitute it with coconut cream or a dairy-free alternative if desired. For a lighter version, reduce the amount or omit it altogether, though the dish will be less creamy.

Dinner

One-Pot Chicken Risoni with Crispy Salami Recipe

Introduction