Introduction
This delicious recipe combines the savory flavors of chicken and salami with a creamy tomato parmesan risoni, creating a hearty meal that’s perfect for any occasion. The dish is both satisfying and visually appealing, making it a great option for family dinners or gatherings with friends.
Detailed Ingredients with measures
1/2 tbsp olive oil
100g/3 oz salami stick, cut into 3mm/1/8″ thick rounds then chopped into small batons
2 x 250g/8 oz chicken breasts (large), each cut in half horizontally to form 4 thin steaks
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
1/4 cup tomato paste
1 1/4 cups risoni/orzo, uncooked
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
150g/5 oz baby spinach (or 4 cups kale pieces)
1/3 cup sun dried tomato, chopped (optional)
OPTIONAL GARNISH:
2 tbsp roughly chopped basil (optional)
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Yield
Serves 4
This enticing meal is sure to become a family favorite, offering rich flavors and a satisfying texture that will keep everyone coming back for more. Enjoy!
Detailed Directions and Instructions
Prepare the Chicken Spice Mix
In a small bowl, combine 1/2 tsp cooking salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 3/4 tsp paprika, and 1/4 tsp sage powder (if using). Mix well and sprinkle the spice mix on both sides of the chicken breasts.
Cook the Salami
Heat 1/2 tbsp olive oil in a large non-stick pan over medium-high heat. Add the 100g salami rounds and cook for 2 minutes, stirring constantly, until they are crispy and golden brown. Use a slotted spoon to transfer the cooked salami to a paper towel-lined bowl, leaving the rendered fat in the pan.
Cook the Chicken
In the same pan with the salami fat, add the seasoned chicken breasts. Cook for 3 minutes on each side or until the chicken is dark golden and just cooked through, with an internal temperature of 67°C (153°F). Once done, remove the chicken from the pan and place it on a plate, covering it loosely with foil to keep warm.
Sauté the Garlic and Onion
In the same pan, add 2 finely minced garlic cloves and 1/2 finely chopped onion. Sauté for about 1 1/2 minutes, until the onion turns translucent. If using, pour in 1/4 cup of Chardonnay and allow it to simmer rapidly for a couple of minutes to let most of the alcohol evaporate, stirring to dissolve any fond on the base of the pan.
Add Tomato Paste and Risoni
Add 1/4 cup of tomato paste to the pan and stir for 1 minute to cook off the raw flavor. Add 1 1/4 cups of uncooked risoni (orzo) to the pan and stir to coat it in the tomato paste. Then, add the 400g drained chickpeas, 3 cups low-sodium chicken stock, 1/2 tsp cooking salt, and 1/4 tsp black pepper.
Simmer the Mixture
Bring the mixture to a simmer, then cook for 8 minutes, stirring every minute or so to prevent sticking. As the risoni cooks, lower the heat to medium to ensure the base doesn’t catch.
Incorporate Cream and Spinach
After 8 minutes, add 3/4 cup of thickened cream, 1/3 cup of finely grated parmesan, 150g baby spinach, and 1/3 cup of chopped sun-dried tomatoes (if using). Stir until the spinach wilts and the mixture becomes oozy and tender.
Slice the Chicken and Serve
Cut the cooked chicken into thick slices. Spoon the creamy risoni mixture into bowls, top with the sliced chicken, and sprinkle generously with the crispy salami. Add extra parmesan and roughly chopped basil (if using) on top. Enjoy your meal!
Notes
Note 1
Use a sharp knife to cut the salami into 3mm thick rounds before chopping them into small batons.
Note 2
Halving the chicken breasts horizontally will allow them to cook more evenly and quickly.
Note 3
The white wine is optional; it adds depth of flavor but can be omitted if preferred.
Note 4
Ensure to use uncooked risoni (orzo) for this recipe to achieve the right texture.
Note 5
Sun-dried tomatoes and basil are optional garnishes that enhance the dish but are not necessary.
Note 6
If the risoni is still firm after 8 minutes, add a little more chicken stock and continue simmering.
Note 7
If the chicken has cooled down, you can quickly reheat it in the pan for a minute before serving.
Cook techniques
Spice Mix
Mix the cooking salt, black pepper, garlic powder, paprika, and sage powder in a small bowl. Sprinkle the mixture on both sides of the chicken to coat evenly.
Crispy Salami
Heat olive oil in a large non-stick pan over medium-high heat. Cook the salami for approximately 2 minutes, stirring constantly until golden and crispy. Use a slotted spoon to transfer the salami to a paper towel-lined bowl, leaving the rendered fat in the pan.
Cook Chicken
In the same pan, add the seasoned chicken and cook for about 3 minutes on each side, or until it reaches a dark golden color and an internal temperature of 67°C (153°F). Transfer the chicken to a plate and loosely cover it with foil to keep it warm.
Sauté
With the pan still on medium-high heat, add minced garlic and chopped onion. Cook for about 1.5 minutes, or until the onion becomes translucent. Add wine and let it simmer rapidly for a couple of minutes, stirring to combine the fond with the wine.
Risoni (Orzo)
Stir in tomato paste and cook for 1 minute to eliminate the raw sour taste. Add uncooked risoni and mix until well coated with the tomato paste. Pour in the drained chickpeas, chicken stock, kosher salt, and black pepper.
Simmer
Bring the risoni mixture to a simmer, then cook for about 8 minutes, stirring periodically until the risoni is almost tender. Lower the heat as it thickens to prevent sticking.
Cream & Spinach
Add thickened cream, grated parmesan, baby spinach, and chopped sun-dried tomatoes (if using). Stir until the spinach is wilted. The risoni should have a creamy, oozy consistency.
Finish
Slice the cooked chicken into thick pieces. If the chicken has cooled down, reheat it briefly. Serve the creamy risoni in bowls, topped with chicken, crispy salami, extra parmesan, and fresh basil if desired.
FAQ
Can I use a different type of meat instead of chicken?
Yes, you can substitute chicken with turkey or pork. Adjust the cooking times accordingly to ensure the meat is thoroughly cooked.
What can I use instead of risoni/orzo?
You can replace risoni with any small pasta, such as couscous or small-shaped pasta like ditalini or orzo.
Is the wine necessary for this recipe?
The wine adds depth to the flavor, but you can omit it if you prefer or substitute it with extra chicken stock or water.
Can I make this dish vegetarian?
Yes, to make this dish vegetarian, replace chicken with tofu or additional beans, and use vegetable stock instead of chicken stock.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before serving.
Conclusion
This recipe combines the rich flavors of crispy salami, tender chicken, and creamy tomato parmesan risoni for a hearty and satisfying dish. The balance of spices and ingredients ensures a delightful dining experience that is sure to impress.
Chicken and Vegetable Stir-Fry
Combine chicken breasts with a variety of colorful vegetables such as bell peppers, broccoli, and snap peas. Season with soy sauce, garlic, and ginger for a quick and healthy meal.
Salami and Spinach Pasta
Toss cooked pasta with crispy salami, fresh spinach, garlic, and a drizzle of olive oil. Add a sprinkle of parmesan cheese for an extra layer of flavor.
Chickpea Curry
Utilize canned chickpeas in a rich coconut milk-based curry with tomatoes, onions, and spices like cumin and coriander. Serve over rice for a filling dish.
Ultimate Grilled Cheese
Layer salami and parmesan between slices of bread with a spread of tomato paste. Grill until golden and melty for a gourmet sandwich.
Stuffed Peppers
Fill bell peppers with a mixture of cooked risoni, chickpeas, diced tomatoes, and spices. Top with cheese and bake until tender for a nutritious meal.
Spinach and Cheese Frittata
Whisk eggs with fresh spinach, parmesan, and seasonings, then bake until set for a delicious brunch option.
Creamy Risotto
Make a creamy risotto base and incorporate any leftover meats and vegetables for a comforting dish, finished with grated parmesan and fresh herbs.
