Description
One Pot Chicken Risoni with Crispy Salami is a delightful dish that brings a burst of flavor into your kitchen with minimal fuss. This creamy and savory pasta dish combines tender chicken breasts, al dente risoni, and the irresistible crunch of crispy salami, all prepared in a single pot. The convenience factor makes it an ideal choice for busy weeknights, offering comfort and satisfaction in every bite.
Ingredients
- 1 tablespoon olive oil
- 3 ounce salami stick, cut into 3mm thick rounds then chopped into small batons
- 1 pound chicken breasts, halved horizontally to form 4 thin steaks
- 1/2 teaspoon kosher 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
- 1/4 cup chardonnay or dry white wine (optional)
- 1/4 cup tomato paste
- 1 1/4 cup risoni/orzo, uncooked
- 14 ounce canned chickpeas, drained
- 3 cup chicken stock, low sodium
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup heavy cream
- 1/3 cup parmesan, finely grated
- 5 ounce baby spinach
- 1/3 cup sun dried tomatoes, chopped (optional)
- 2 tablespoon roughly chopped basil (optional)
Instructions
- Start by mixing the kosher salt, black pepper, garlic powder, paprika, and optional sage powder in a small bowl. This mixture will enhance the flavor of the chicken. Sprinkle the spice mix evenly on both sides of the chicken breasts.
- In a large non-stick pan, heat the olive oil over medium-high heat. Add the salami, stirring constantly for about two minutes or until it turns crispy and golden. Use a slotted spoon to remove the salami and transfer it to a paper towel-lined bowl, leaving the flavorful fat in the pan.
- In the same pan, cook the seasoned chicken for approximately three minutes on each side or until they achieve a dark golden color and are cooked through. Once cooked, transfer the chicken to a plate and cover it loosely with foil to retain warmth.
- Still using the same pan and keeping the heat at medium-high, add the minced garlic and chopped onion. Sauté for around 1.5 minutes or until the onion becomes translucent.
- Add the optional chardonnay or dry white wine to the pan, allowing it to simmer rapidly for a few minutes.
- Stir in the tomato paste and cook for an additional minute to eliminate any sour flavors from the paste. Then, add the uncooked risoni and mix it thoroughly to coat it in the tomato paste.
- Pour in the drained chickpeas along with the low-sodium chicken stock, adding extra salt and pepper to taste. Bring the mixture to a simmer, then cook for about eight minutes. Stir occasionally to prevent the risoni from sticking to the pan.
- Once the risoni is almost al dente, lower the heat to medium and stir in the heavy cream, grated parmesan, sun-dried tomatoes (if using), and the baby spinach. Keep stirring until the spinach wilts and the risoni becomes creamy and tender.
- Slice the cooked chicken into thick pieces. Spoon the risoni into bowls, then top with the chicken slices, a sprinkling of the crispy salami bits, and additional parmesan cheese. Garnish with chopped basil if desired.
Notes
For ingredient substitutions, consider using avocado oil or vegetable oil instead of olive oil. You can also try different types of salami or even prosciutto for a unique flavor. Chicken thighs can be substituted for chicken breasts for a juicier final dish. For a gluten-free option, substitute risoni with quinoa or gluten-free pasta. Skip the chicken and use tofu or tempeh for a vegetarian version.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 100mg