One Pot Chicken Risoni with Crispy Salami
Juicy seasoned chicken, creamy tomato orzo, chickpeas, spinach, Parmesan, and crisp salami come together in one cozy skillet.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
Ingredients
- 1/2 tbsp olive oil
- 100 g salami cut into small batons
- 2 large chicken breasts chicken breasts halved horizontally into 4 thin steaks
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 3/4 tsp paprika
- 1/4 tsp sage powder
- 2 cloves garlic finely minced
- 1/2 onion finely chopped
- 1/4 cup dry white wine optional
- 1/4 cup tomato paste
- 1 1/4 cups risoni or orzo uncooked
- 400 g canned chickpeas drained
- 3 cups low-sodium chicken stock
- 3/4 cup heavy cream
- 1/3 cup Parmesan finely grated
- 150 g baby spinach
- 1/3 cup sun-dried tomatoes chopped
- 2 tbsp basil roughly chopped
Instructions
Instructions
- Mix the salt, pepper, garlic powder, paprika, and optional sage, then season both sides of the chicken.
- Cook the salami in olive oil over medium-high heat for about 2 minutes until crisp. Remove it, leaving the seasoned fat in the pan.
- Cook the chicken in the same pan for about 3 minutes per side, until deeply golden and just cooked through. Transfer to a plate.
- Sauté the garlic and onion until translucent. Add the optional wine and simmer briefly, scraping up browned bits.
- Stir in tomato paste for 1 minute, then add risoni, chickpeas, stock, salt, and pepper. Simmer about 8 minutes, stirring often.
- Add cream, Parmesan, spinach, and optional sun-dried tomatoes. Stir until the spinach wilts and the risoni is tender and oozy.
- Slice the chicken. Spoon the risoni into bowls and top with chicken, crispy salami, Parmesan, and optional basil.