Description
Succulent creamy chicken risoni with crispy salami brings Italian comfort right to kitchen tables. Parmesan-kissed pasta mingles with tender chicken and golden salami, promising a delightful Mediterranean-inspired meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 2 x 250 grams (8 ounces) chicken breasts, halved horizontally
- 100 grams (3 ounces) salami stick, cut into batons
- 400 grams (14 ounces) canned chickpeas, drained
- 150 grams (5 ounces) baby spinach
Seasoning and Herbs:
- 1/2 tablespoon olive oil
- 1/2 teaspoon cooking salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1/4 teaspoon sage powder (optional)
- 2 garlic cloves, finely minced
- 1/2 onion, finely chopped
- 1/3 cup fresh basil for garnish (optional)
Liquid and Additional Ingredients:
- 1/4 cup dry white wine (optional)
- 1/4 cup tomato paste
- 1 1/4 cups risoni (orzo), uncooked
- 3 cups low-sodium chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup thickened cream (or heavy cream)
- 1/3 cup parmesan, finely grated
- 1/3 cup sun-dried tomatoes, chopped (optional)
Instructions
- Craft a zesty spice blend combining salt, pepper, garlic powder, paprika, and sage. Thoroughly massage the mixture onto chicken pieces, ensuring complete coverage.
- Preheat a large skillet to medium-high heat with olive oil. Crisp salami for 2-3 minutes until edges turn golden and texture becomes crunchy. Transfer to a side plate.
- Using the same skillet, sear chicken for approximately 3 minutes per side, developing a rich golden crust and ensuring internal doneness. Remove and loosely tent with foil to retain warmth.
- Reduce heat and sauté minced garlic and diced onions for 1.5 minutes until fragrant. Optional: Deglaze with white wine, allowing liquid to reduce and concentrate flavors.
- Incorporate tomato paste, cooking for 1 minute to intensify color and taste. Add risoni, coating thoroughly in the paste. Pour in chickpeas, stock, and season with salt and pepper.
- Simmer risoni for 8 minutes, stirring consistently to prevent sticking and ensure even cooking until pasta approaches tenderness.
- Introduce cream, parmesan, spinach, and sun-dried tomatoes. Stir until spinach wilts and risoni transforms into a luxuriously creamy consistency.
- Slice chicken into elegant strips. Plate risoni, arranging chicken slices on top. Garnish with crispy salami fragments, additional parmesan shavings, and fresh basil leaves.
Notes
- Customize spice levels by adjusting paprika and garlic powder for personal heat preference.
- Replace chicken with tofu or tempeh for a vegetarian version that maintains protein content.
- Ensure salami gets extra crispy by patting it dry before pan-frying to maximize crunchiness.
- Prevent risoni from sticking by stirring frequently and adding extra stock if mixture becomes too thick during cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 100 mg