One pot chicken risoni with crispy salami (orzo)

• servings: 4 servings
• total time: 15 minutes

Ingredients

1/2 tbsp olive oil

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

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

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, Note 3)

1/4 cup tomato paste

1 1/4 cups risoni/orzo (, uncooked, Note 4)

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

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

1/2 tsp cooking / kosher salt

1/4 tsp black pepper

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

1/3 cup parmesan (, finely grated, I use store bought sandy type)

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

1/3 cup sun dried tomato (, chopped, optional, Note 5)

2 tbsp roughly chopped basil (optional, Note 5)

Directions

Spice Mix - Mix the ingredients in a small bowl then sprinkle both sides of the chicken.

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

Cook chicken - 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.

Sauté - Still on medium high, cook the garlic and onion for 1 1/2 minutes until the onion is translucent. Add the wine and let it simmer rapidly for a couple of minutes until mostly evaporated, stirring to dissolve the fond (gold bits) on the base of the pan into the wine.

Risoni (orzo) - Add the tomato paste and stir for 1 minute to cook out the sour raw flavour. Add the risoni and stir to coat in the tomato paste. Add the chickpeas, chicken stock, salt, pepper.

Simmer - Bring to a simmer, then cook for 8 minutes, stirring every minute or so, until the risoni is just about cooked. Lower the heat to medium as it gets thicker so the base doesn't catch.

Cream & spinach - Add the cream, parmesan, spinach and sun dried tomatoes (if using). Stir until the spinach is wilted then remove from the heat. The risoni should be oozy and tender. (Still firm? Note 6)

Finish - Cut the chicken into thick slices. (Bit cool? Note 7) Spoon risoni into bowls. Top with the chicken, sprinkle with lots of crispy salami, parmesan and basil (if using). Dig in!

Nutrition

• Calories: 623 kcal
• Total Fat: 28 g
• Saturated Fat: 13 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.01 g
• Cholesterol: 126 mg
• Sodium: 1497 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 6 g
• Total Sugars: 7 g
• Protein: 42 g