Creamy Tomato Parmesan Risoni with Chicken and Salami
Indulge in a delightful one-pan dish featuring creamy tomato parmesan risoni adorned with succulent slices of seasoned chicken and crispy golden salami. The addition of chickpeas provides a delightful nutty crunch, enhancing the texture of this comforting crowd-pleaser.
- 1/2 tbsp olive oil
- 100g/ 3 oz salami stick, thinly sliced and chopped into small pieces
- 2 x 250g / 8 oz chicken breasts, halved horizontally to form 4 thin steaks
Chicken Spice Mix:
- 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)
Creamy Tomato Parmesan Risoni with Chicken and Salami
Creamy Tomato Parmesan Risoni:
- 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
- 3 cups chicken stock, low sodium
- 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
- 1/3 cup sun-dried tomatoes, chopped (optional)
Optional Garnish:
- 2 tbsp roughly chopped basil
Instructions:
- Prepare the chicken spice mix by combining salt, pepper, garlic powder, paprika, and sage in a small bowl. Season both sides of the chicken with the spice mix.
- In a large non-stick pan over medium-high heat, heat olive oil. Cook the salami until crispy and golden, stirring constantly. Transfer the crispy salami to a paper towel-lined bowl, leaving the rendered fat in the pan.
- Cook the chicken in the same pan for about 3 minutes on each side until golden and cooked through. Remove the chicken from the pan and cover loosely with foil to keep warm.
- In the same pan, sauté garlic and onion until translucent. Add the wine and simmer until mostly evaporated, scraping any browned bits from the bottom of the pan.
- Stir in tomato paste and cook for 1 minute. Add risoni, chickpeas, chicken stock, salt, and pepper. Bring to a simmer and cook for 8 minutes, stirring occasionally, until the risoni is almost cooked.
- Reduce heat to medium and stir in cream, parmesan, spinach, and sun-dried tomatoes. Cook until the spinach wilts and the risoni is tender.
- Slice the chicken and serve it on top of the creamy risoni. Garnish with crispy salami and chopped basil if desired.
Note: Feel free to customize the recipe by using alternative proteins such as bacon or chorizo. Leftovers can be stored in the fridge for 3 to 4 days or frozen for up to 3 months. Enjoy!