Ingredients

1/2 tbsp olive oil

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

2 x 250g (8 oz) chicken breasts (large), 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

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 in a small bowl. Sprinkle both sides of the chicken with this spice mix.

Step 2: Heat the olive oil in a large non-stick pan over medium-high heat. Cook the salami for 2 minutes, stirring constantly, until crispy and golden. Remove with a slotted spoon into a paper towel-lined bowl, leaving the fat in the pan.

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

Step 4: Still on medium-high heat, cook the garlic and onion for 1 1/2 minutes until the onion is translucent. Add the wine and simmer rapidly for a couple of minutes until mostly evaporated, stirring to dissolve the golden bits on the pan’s base into the wine.

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

Step 6: Bring to a simmer and cook for 8 minutes, stirring every minute or so until the risoni is just about cooked. Lower heat to medium as the mixture thickens to avoid sticking.

Step 7: Stir in the cream, parmesan, spinach, and sun dried tomatoes (if using). Cook until the spinach wilts, then remove from heat—the risoni should be oozy and tender.

Step 8: Slice the chicken thickly. Spoon the risoni into bowls, top with chicken slices, sprinkle with crispy salami, parmesan, and basil (if using). Serve immediately and enjoy!

Tips & Variations

For a dairy-free version, substitute heavy cream and parmesan with coconut cream and nutritional yeast.

Use kale instead of spinach for a heartier green addition.

Try swapping chickpeas for white beans or cannellini beans if you prefer a milder flavor.

If you don’t have wine, skip it or use an extra 1/4 cup chicken stock instead.

Make sure to stir the risoni frequently to prevent sticking and burning as it cooks.

FAQs

Can I use regular pasta instead of risoni/orzo?

Risoni cooks quickly and absorbs liquid well, giving the dish its creamy texture. Using regular pasta will change the cooking time and consistency. Smaller pasta shapes like pastina might work as substitutes.

Is it okay to omit the salami?

Yes, you can leave out the salami or replace it with crispy pancetta or bacon for a different flavor. Vegetarians can omit meat altogether and add more beans or vegetables instead.

Dinner

One-Pot Chicken Risoni with Crispy Salami Recipe

Introduction