Introduction
Embark on a culinary adventure with this delightful recipe featuring tender chicken, crispy salami, and creamy tomato parmesan risoni (orzo). Perfect for a comforting meal, this dish combines rich flavors with a touch of elegance, making it suitable for both family dinners and entertaining guests. Let’s explore the ingredients that come together to create this savory delight!
Detailed Ingredients with measures
Olive oil: 1/2 tbsp
Salami stick: 100g/3 oz, cut into 3mm/1/8” thick rounds and chopped into small batons
Chicken breasts: 2 x 250g/8 oz, each cut in half horizontally to form 4 thin steaks
Chicken spice mix:
Cooking salt/kosher salt: 1/2 tsp
Black pepper: 1/4 tsp
Garlic powder: 1/2 tsp
Paprika: 3/4 tsp
Sage powder (optional): 1/4 tsp
Creamy tomato parmesan risoni (orzo):
Garlic cloves: 2, finely minced
Onion: 1/2, finely chopped
Chardonnay or other dry white wine (optional): 1/4 cup
Tomato paste: 1/4 cup
Risoni/orzo, uncooked: 1 1/4 cups
Canned chickpeas, drained (or other beans): 400g/14 oz
Chicken stock, low sodium (or vegetable stock): 3 cups
Cooking/kosher salt: 1/2 tsp
Black pepper: 1/4 tsp
Thickened/heavy cream (low-fat ok): 3/4 cup
Parmesan, finely grated: 1/3 cup
Baby spinach (or kale pieces): 150g/5 oz (or 4 cups)
Sun-dried tomatoes, chopped (optional): 1/3 cup
Optional garnish:
Roughly chopped basil (optional): 2 tbsp
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Detailed Directions and Instructions
Spice Mix
In a small bowl, combine the cooking salt, black pepper, garlic powder, paprika, and sage powder (if using). Mix well and sprinkle the spice mix generously on both sides of the chicken breasts, ensuring an even coating.
Crispy Salami
Heat the olive oil in a large non-stick pan over medium-high heat. Add the chopped salami and cook for about 2 minutes, stirring constantly, until it turns crispy and golden. Once cooked, remove the salami from the pan using a slotted spoon and place it in a paper towel-lined bowl to absorb excess oil. Leave the rendered fat in the pan for cooking the chicken.
Cook Chicken
In the same pan, add the seasoned chicken breasts and cook for approximately 3 minutes on each side or until they develop a dark golden color and are cooked through, reaching an internal temperature of 67°C (153°F). Once cooked, transfer the chicken to a plate and cover it loosely with foil to keep warm.
Sauté
Still on medium-high heat, add the minced garlic and finely chopped onion to the same pan. Sauté for about 1.5 minutes or until the onion becomes translucent. If using, pour in the white wine and let it simmer rapidly for a couple of minutes, stirring to dissolve the fond (golden bits) from the pan into the wine.
Risoni (Orzo)
Add the tomato paste to the pan and stir for about 1 minute to eliminate the raw flavor. Introduce the uncooked risoni (or orzo) to the pan, stirring it to coat evenly in the tomato paste. Then add the drained chickpeas, chicken stock, cooking salt, and black pepper.
Simmer
Bring the mixture to a simmer, then let it cook for about 8 minutes, stirring every minute or so, until the risoni is almost cooked. As the mixture thickens, reduce the heat to medium to prevent the base from catching.
Cream & Spinach
Once the risoni is sufficiently cooked, add the heavy cream, grated parmesan, baby spinach, and sun-dried tomatoes (if using). Stir everything together until the spinach wilts. Remove the pan from heat; the risoni should be creamy and tender.
Finish
Slice the cooked chicken into thick pieces. If the chicken has cooled, place it atop the risoni for about 30 seconds to warm through. Serve the risoni in bowls, topped with the sliced chicken, a generous sprinkle of crispy salami, additional parmesan, and chopped basil (if using). Enjoy!
Notes
1.
If preferred, bacon or chorizo can be substituted for salami, as they will provide similar flavor and render tasty oil for the chicken.
2.
Skinless, boneless chicken thighs or tenderloins can also be used in place of chicken breasts, with a total weight of around 500-600g (1-1.2 lb).
3.
Using wine to deglaze the pan adds extra flavor, but the dish remains delicious even without it.
4.
Risoni (orzo) is a small pasta shaped like rice, typically found in the pasta aisle. You will need half of a standard 500g (1 lb) packet; consider using the leftover pasta in another recipe. Note that this recipe will not work with traditional rice, quinoa, or dried beans, although it can substitute with other small pasta shapes like alphabet or star pasta.
5.
Both basil and sun-dried tomatoes enhance the dish, but it is perfectly tasty without them. These were included for extra flavor as they were available.
6.
If the risoni is not cooked to your liking, you can add a splash of hot water and continue to cook it. Risoni cooks quickly due to its small size.
7.
If the chicken has cooled too much, simply place it back on the risoni and leave it briefly to warm. Serve your portions by scooping both risoni and chicken into bowls.
Leftovers can be stored in the refrigerator for 3 to 4 days. While pasta isn’t ideal for freezing, it can be frozen for up to 3 months. The risoni remains flavorful, even without the chicken.
Cook techniques
Spice Mix
Mix the chicken spice ingredients in a small bowl, then sprinkle generously on both sides of the chicken.
Crispy Salami
Heat olive oil in a non-stick pan over medium-high heat. Add the salami rounds and cook for about 2 minutes, stirring constantly, until they are golden and crispy. Use a slotted spoon to transfer the salami to a paper towel-lined bowl, leaving the fat in the pan.
Cook Chicken
In the same pan, add the seasoned chicken and cook for approximately 3 minutes on each side or until they are dark golden and just cooked through (internal temperature should reach 67°C/153°F). Remove and let rest on a plate, loosely covered with foil.
Sauté
Continue on medium-high heat by adding minced garlic and chopped onion. Cook for about 1.5 minutes until the onion becomes translucent. Add the white wine and simmer for a couple of minutes until mostly evaporated, stirring to lift the fond from the pan.
Risoni (Orzo) Preparation
Stir in tomato paste for about 1 minute. Add uncooked risoni and mix well. Include the drained chickpeas, chicken stock, salt, and pepper. Bring to a simmer.
Simmer
Cook the risoni for around 8 minutes, stirring every minute until it’s just about cooked. Reduce heat to medium as it thickens to prevent sticking.
Cream & Spinach
Add heavy cream, grated parmesan, spinach, and optional sun-dried tomatoes. Stir until spinach wilts, then remove from heat. The risoni should have a creamy texture.
Finish
Slice the chicken into thick pieces. Serve spoonfuls of risoni into bowls topped with sliced chicken and garnish with crispy salami, additional parmesan, and basil if desired.
FAQ
Can I use other types of meat instead of chicken?
Yes, skinless, boneless chicken thighs or tenderloins can also work well.
Is the wine necessary in this recipe?
The wine adds extra flavor, but the dish is still delicious without it.
What if I can’t find risoni (orzo)?
You can substitute with other very small pasta shapes, but rice or larger pasta will not work for this recipe.
Can I make this recipe vegetarian?
Yes, you can omit the chicken and salami and use additional vegetables or plant-based proteins.
How long can leftovers be stored?
Leftovers can be stored in the refrigerator for 3 to 4 days. Freezing is possible but not ideal for pasta dishes; it can last up to 3 months in the freezer.
What should I do if the risoni is not cooked through?
If the risoni remains firm, add a splash of hot water and continue cooking until tender.
Conclusion
This creamy tomato parmesan risoni with chicken and crispy salami brings together a delightful mix of flavors and textures. The richness of the cream, combined with the umami of the salami and the freshness of the spinach, creates a truly satisfying dish that is perfect for any occasion. With its ease of preparation and delicious taste, this recipe is sure to become a favorite in your kitchen.
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