One pot chicken risoni with crispy salami (orzo)
User Reviews
5
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Prep Time
15 mins
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Servings
4 - 5 people
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Calories
623 kcal
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Course
Main Course
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Cuisine
American
One pot chicken risoni with crispy salami (orzo)
Description
One pot chicken risoni with crispy salami combines thin chicken steaks seasoned with a spice mix and crisped salami cooked in olive oil. The chicken is cooked to golden perfection and set aside while garlic and onion are sautéed. Tomato paste is added to develop the sauce, followed by risoni pasta coated in the paste. The pasta cooks in chicken stock, absorbing flavor and becoming tender.
The dish is finished with heavy cream, parmesan cheese, baby spinach, and optional sun-dried tomatoes and basil, creating a creamy and flavorful sauce. The salami fat left in the pan adds extra depth. The chicken is returned to the pan or served atop the pasta for warmth.
This versatile recipe is a hearty meal that combines protein, pasta, and greens in one pot, minimizing cleanup. The mixture of crispy salami and tender chicken provides textural contrast. It can be served as a main dish for lunch or dinner.
Practical notes include substituting bacon or chorizo for salami, alternatives for chicken cuts, or omitting wine. Leftovers keep refrigerated for several days and can be reheated gently. Adjust liquids if the risoni is undercooked by adding hot water. Basil and sun-dried tomatoes enhance flavor but are optional.
Ingredients
- 1/2 tbsp olive oil
- 100g/ 3 oz salami cut into 3mm / 1/8" thick rounds then chopped into small batons (Note 1, stick
- 2 x 250g / 8 oz chicken breast large), each cut in half horizontally to form 4 thin steaks (Note 2
Chicken spice mix:
- 1/2 tsp kosher salt or cooking 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 finely minced, cloves
- 1/2 onion , finely chopped
- 1/4 cup dry white wine optional (Note 3, Chardonnay or other dry white wine
- 1/4 cup tomato paste
- 1 1/4 cups risoni uncooked (Note 4, or orzo
- 400g / 14 oz chickpeas drained (or other beans, canned
- 3 cups chicken stock , low sodium (or veg stock)
- 1/2 tsp kosher salt cooking salt
- 1/4 tsp black pepper
- 3/4 cup heavy cream low-fat ok, thickened
- 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)
Optional garnish
- 2 tbsp basil optional) (Note 5, roughly chopped
Instructions
- 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!
Notes
- Bacon or chorizo can replace the salami to provide similar flavor and cooking fat.
- Skinless, boneless thighs or tenderloins work instead of chicken breasts.
- Deglazing with white wine adds extra flavor but can be omitted.
- Use risoni (aka orzo) pasta; other small pastas may work but rice or quinoa will not.
- Add hot water if risoni is undercooked and continue cooking gently.
- Leftovers keep refrigerated 3 to 4 days; pasta freezes but quality may change.
- Basil and sun-dried tomatoes add brightness but are optional depending on ingredients on hand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Calories | 623cal | 31% |
| Carbohydrates | 49g | 16% |
| Protein | 42g | 84% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 126mg | 42% |
| Sodium | 1497mg | 62% |
| Potassium | 1372mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 3847IU | 77% |
| Vitamin C | 17mg | 19% |
| Calcium | 174mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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