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5.0 from 219 votes

One pot chicken risoni with crispy salami (orzo)

Recipe video above. Risoni - also known as 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.

Prep Time
15 mins
Servings: 4 - 5 people
Calories: 623 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1/2 tbsp olive oil
  • 100g/ 3 oz salami stick , cut into 3mm / 1/8" thick rounds then chopped into small batons (Note 1)
  • 2 x 250g / 8 oz chicken breasts (large), each cut in half horizontally to form 4 thin steaks (Note 2)
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 (orzo):
  • 2 garlic cloves , finely minced
  • 1/2 onion , finely chopped
  • 1/4 cup Chardonnay or other dry white wine , optional (Note 3)
  • 1/4 cup tomato paste
  • 1 1/4 cups risoni/orzo , uncooked (Note 4)
  • 400g / 14 oz canned chickpeas , drained (or other beans)
  • 3 cups chicken stock , low sodium (or veg stock)
  • 1/2 tsp cooking / kosher salt
  • 1/4 tsp black pepper
  • 3/4 cup thickened / heavy cream (low-fat ok)
  • 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 roughly chopped basil (optional) (Note 5)

Instructions

    Cup of Yum
  1. Spice Mix - Mix the ingredients in a small bowl then sprinkle both sides of the chicken.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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)
  8. 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 and chorizo will both provide similar flavour pops in this dish as well as tasty oil to cook the chicken in.
  • Chicken - Skinless, boneless chicken thighs or tenderloins can also be used, around 500 - 600g / 1 - 1.2lb.
  • Wine - Deglazing the pan with wine adds a slight edge of extra flavour. But it's still very tasty without.
  •  Risoni (aka orzo) - Small rice shaped pasta, find it in the pasta aisle. You'll need half a standard 500g/1 lb packet, use the rest for another risoni recipe! Rice etc - Recipe as written won't work with rice, quinoa or dried beans. However, it should work with other very small pasta, like alphabet or star pasta.
  • Basil and sun dried tomatoes - these do add an extra sparkle to this dish but don't make a special trip to the store for either because it's 100% great without. I only added them because I had an aging jar of sun dried tomatoes in the fridge and a few limp stalks of basil that needed using.
  • Risoni not cooked?  Add a splash of hot water and keep cooking. Risoni is so tiny, it cooks really quickly.
  • Warming chicken - If the chicken has cooled a bit too much for your taste, plonk it on top of the risoni and leave it for 30 seconds to warm through. Then take big scoops of risoni + chicken to serve into bowls.
  • Leftovers will keep for 3 to 4 days in the fridge. Pasta is not the best for freezing but it does work (3 months). The risoni is really tasty to eat even without the chicken.
  • Nutrition per serving. It's a generous amount! 

Nutrition Information

Calories 623cal (31%) Carbohydrates 49g (16%) Protein 42g (84%) Fat 28g (43%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.01g Cholesterol 126mg (42%) Sodium 1497mg (62%) Potassium 1372mg (39%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 3847IU (77%) Vitamin C 17mg (19%) Calcium 174mg (17%) Iron 4mg (22%)

Nutrition Facts

Serving: 4- 5 people

Amount Per Serving

Calories 623

% 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.