Description
Hearty Mediterranean-inspired one pot chicken risoni with crispy salami offers a comforting culinary journey through rich, layered flavors. Succulent chicken, golden salami, and tender pasta combine in a simple yet elegant dish that brings warmth and satisfaction to your dinner table.
Ingredients
Scale
Protein & Meat:
- 2 x 250 grams (8 ounces) chicken breasts, halved horizontally
- 100 grams (3 ounces) salami stick, cut into batons
- 150 grams (5 ounces) baby spinach
Dry Ingredients & Seasonings:
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 0.75 teaspoons paprika
- 0.25 teaspoons ground sage
- 1.25 cups uncooked risoni (orzo)
- 0.33 cup grated parmesan
- 0.33 cup chopped sun-dried tomatoes
Liquid & Wet Ingredients:
- 0.5 tablespoons olive oil
- 0.5 onion, finely chopped
- 2 garlic cloves, minced
- 0.25 cup dry white wine
- 0.25 cup tomato paste
- 400 grams (14 ounces) canned chickpeas, drained
- 3 cups low-sodium chicken stock
- 0.75 cup thickened or heavy cream
- 2 tablespoons chopped fresh basil
Instructions
- Blend aromatic spices and thoroughly massage into chicken, ensuring complete coverage on both surfaces.
- Ignite a large non-stick skillet over medium-high heat. Render salami until achieving a golden, crisp texture in approximately 2-3 minutes. Extract and reserve, maintaining rendered fat within pan.
- Sear chicken in identical skillet, achieving a perfect golden exterior and internal temperature of 67°C/153°F, roughly 3 minutes per side. Transfer to a foil-covered plate.
- Caramelize onions and garlic in residual pan drippings for 1½ minutes. Deglaze with wine, allowing liquid to nearly evaporate.
- Incorporate tomato paste, toasting briefly. Introduce risoni, coating thoroughly with pan essence.
- Pour in chickpeas, stock, seasoning with salt and pepper. Maintain a vigorous simmer for 8 minutes, stirring frequently to prevent sticking.
- Reduce heat, allowing liquid to thicken. Fold in cream, parmesan, spinach, and sun-dried tomatoes until spinach slightly wilts.
- Elegantly slice chicken. Plate risoni, crown with chicken slices, crispy salami fragments, additional parmesan shavings, and fresh basil garnish.
Notes
- Swap salami for vegetarian bacon bits or omit for a lighter, meat-free version that still packs flavor.
- Gluten-sensitive? Replace regular risoni with gluten-free alternatives like quinoa or rice pasta to maintain the dish’s creamy texture.
- Control spiciness by adjusting the amount of black pepper or adding red pepper flakes for an extra kick of heat.
- Use low-sodium stock to manage salt intake, especially helpful for those watching their sodium levels.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 90 mg