One Pot Chicken Risoni with Crispy Salami

recipetineats.com

Tricia

½ tbsp olive oil

100g/ 3 oz salami stick , cut into 3mm / ⅛″ 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)

subheading: CHICKEN SPICE MIX:

½ tsp cooking salt / kosher salt

¼ tsp black pepper

½ tsp garlic powder

¾ tsp paprika

¼ tsp sage powder (optional)

subheading: CREAMY TOMATO PARMESAN RISONI (ORZO):

2 garlic cloves , finely minced

½ onion , finely chopped

¼ cup chardonnay or other dry white wine , optional (Note 3)

¼ cup tomato paste

1 ¼ cups risoni/orzo , uncooked (Note 4)

400g / 14 oz canned chickpeas , drained (or other beans)

3 cups chicken stock , low sodium (or veg stock)

½ tsp cooking / kosher salt

¼ tsp black pepper

¾ cup thickened / heavy cream (low-fat ok)

⅓ cup parmesan , finely grated (I use store bought sandy type)

150g/ 5 oz baby spinach (or 4 cups kale pieces)

⅓ cup sun dried tomato , chopped (optional) (Note 5)

subheading: OPTIONAL GARNISH:

2 tbsp roughly chopped basil (optional) (Note 5)

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