One pot chicken risoni (orzo) with crispy salami!

RECIPE ⬇️⬇️⬇️ or PRINT: https://www.recipetineats.com/one-pot-chicken-risoni-with-crispy-salami/

Risoni / orzo in a creamy tomato parmesan sauce with juicy slices of seasoned chicken and lots of awesome crispy bits of golden salami! The better bacon – bolder flavour, and it doesn’t spit when you’re cooking it. 🙂 The addition of chickpeas adds a soft nutty crunch and another layer of texture to this one-pan wonder that’s a cosy bowl of deliciousness! Total crowd pleaser.

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One pot chicken risoni (orzo) with crispy salami!

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 / 8oz chicken breasts, halved horizontally
CHICKEN SPICE MIX – mix:
1/2 tsp cooking/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 (ORZO):
2 garlic cloves finely minced
1/2 onion finely chopped
1/4 cup chardonnay or other dry white wine, optional (can omit)
1/4 cup tomato paste (75g)
1 1/4 cups risoni/orzo uncooked (250g)
400g / 14 oz canned chickpeas drained (or other beans)
3 cups (750 ml) chicken stock low sodium (or veg)
1/2 tsp cooking / kosher salt
1/4 tsp black pepper
3/4 cup (80ml) thickened / heavy cream (low-fat ok)
1/3 cup (30g)parmesan finely grated (I use store bought sandy type)
150g/5oz baby spinach (or 4 cups kale)
1/3 cup (55g) sun dried tomato chopped (optional)
2 tbsp roughly chopped basil (optional)

1. Sprinkle chicken with spice mix. Heat oil in large non stick pan over medium high heat. Cook salami until golden, remove into paper towel lined bowl, leave fat in pan. Sear chicken 3 min each side until cooked, remove onto plate, cover loosely with foil.
2. In the same pan, cook garlic and onion for 1 1/2 min. Deglaze pan with wine until mostly evaporated. Cook tomato paste 1 min, then coat risoni. Add stock, chickpeas, salt, pepper. Once it starts simmer, cook for 8 min, stirring regularly, until the risoni is just about cooked (lower heat to medium as the mixture gets thicker so base doesn’t batch).
3. Stir in cream, parmesan, sun dried tomatoes (if using) and spinach until spinach wilts. Risoni should be just cooked now and oozy. It not, add hot water and keep stirring on the stove. Spoon into bowls, top with sliced chicken, crispy salami, more parmesan and basil (if using). DIVE IN!