One pot chicken risoni with crispy salami

This is a cosy chicken risoni (orzo) that’s a complete one pot meal. Risoni in a creamy tomato parmesan sauce with swirls of spinach and pops of nutty chickpeas with juicy pan seared chicken breast, sprinkled liberally with crispy salami bits. Describing the dish is lengthy. The making part is not!

One pan chicken creamy tomato risoni with crispy salami (orzo)

One pan creamy tomato chicken risoni with crispy salami

This dish came into existence because I had a stick of salami left in the fridge and wanted to make a dinner out of it. I did end up going to the grocery store for chicken and baby spinach and risoni, but that’s not the point! *She declares insistently* 😂

The point is that I always feel like salami is an overlooked ingredient in cooking and I wanted to use it in a dinner. But when you think about it, it’s got the same characteristics as bacon and chorizo: salty, fries up crispy, and makes everything better. Bonus: it doesn’t spit fiery little bits of fat on your arms when you cook it (I’m glaring at YOU bacon!).

Crispy salami

So, today’s recipe started with salami. And ended with a risoni in a creamy tomato-parmesan sauce with spinach and nutty pops of chickpeas stirred through, topped with juicy slices of seasoned chicken.

It’s very cosy, very easy, very delicious, and very much a crowd-pleaser that everybody will love.

One pan chicken creamy tomato risoni with crispy salami (orzo)

What you need for this One Pan Chicken Risoni

Here’s what you need to make today’s chicken risoni.

Seasoned chicken

One pan chicken creamy tomato risoni with crispy salami (orzo) ingredients

This combination of spices adds a nice savoury flavour to the chicken as well as giving it a warm red tinge. Don’t worry if you don’t have sage, just leave it out. I know it’s not a pantry staple for most people, though if you’ve made my homemade pork sausage patties you should find it in the dark corners of your pantry. 🙂 (Or homemade Sausage and Egg McMuffins, the pork seasoning mix or chicken burger, for that matter.)

The creamy tomato risoni

The hero ingredient here is the salami which we fry up golden and crispy, then use the fat that renders out to cook the chicken and the risoni sauce. Win, win, win!

One pan chicken creamy tomato risoni with crispy salami (orzo) ingredients
  • Salami – I use a stick of salami so it can be cut into chunky batons. Fries up crispy on the outside with a decent meaty bite to it. Pre-sliced salami will also work but you’ll have a larger volume and they will be crispier, because the slices are thinner. Not a bad thing, and handy because no need to peel the paper off the salami and half the chopping has already been done for you. Substitute with streaky bacon or chorizo. Both have similar frying-up and eating qualities!

  • Risoni – Also called orzo, small rice-shaped pasta. Find it in the pasta aisle. I like it because it’s small so it cooks quickly, it’s easier to use in one-pot dishes than larger pastas, and there’s no need to rest it after cooking like rice.

  • Chickpeas – I added the chickpeas on a whim to add some textural interest and some lovely nutty flavour. It’s also got more nutritional value than risoni pasta (more fibre, protein and it’s low GI) and it takes no effort to crack open a can – so why wouldn’t we? 🙂 Substitute with other beans or just leave them out.

  • Chicken stock/broth – The risoni cooking liquid, else the sauce and risoni is bland. Vegetable stock works well too. I use store bought, but if you use homemade chicken or vegetable stock, I will beam with pride!

  • Cream – Just 3/4 of a cup which we stir in at the end for a creamy touch. Because we’re not relying on the cream to thicken the sauce (the starch in the risoni takes care of this for us), feel free to use low fat cream or evaporated milk.

  • Parmesan – This adds a hit of savoury flavour into the sauce. It doesn’t make it cheesy.

  • Baby spinach or kale – For stirring in at the end. Our veg quota!

  • Garlic and onion – Aromatic flavour base.

Optional extras

Here are optional extras to add into the recipe, if you have them. Don’t make a special trip to the store. Explanation below!

One pan chicken creamy tomato risoni with crispy salami (orzo) ingredients

I added these in the first time I made this risoni because I had themand they needed using up: a few limp stems of basil, an aging jar of sun dried tomatoes and wine (well, this was always going to be used up – in cooking or otherwise!). Wine for deglazing the pan, sun dried tomatoes stirred into the risoni and basil for sprinkling.

Then the second time, I didn’t have them, and the dish was still super, super delicious.

While there’s no denying that they add even more to the dish, I consider these optional extras. Don’t go out especially to buy them. Just use them if you’ve got them!


How to make this one-pan chicken risoni

Alrighty! The making part. Let’s do this!

How to make One pan chicken creamy tomato risoni with crispy salami (orzo)
  1. Season chicken – Split each chicken breast in half horizontally to for 4 thin steaks in total. Thinner = cooks through more evenly (no dry outer band). Mix the spice mix together then on each side of the chicken.

  2. Crispy salami – Start off by cooking the salami until crispy and golden. This takes about 2 – 3 minutes over medium high heat. Remove into a paper towel lined bowl using a slotted spoon to leave the salami fat in the pan. We’re going to use this to cook the chicken – free flavour!

    ℹ️ You need a pan large enough to hold in the liquid to cook the risoni, at least 26cm/10.5″ wide. I use a 30cm/12″ non-stick pan that is 7cm / 2.8″ deep. I have this Pyrolux one (Australian store, not an affiliate link). I especially like it because it comes with a lid.

How to make One pan chicken creamy tomato risoni with crispy salami (orzo)
  1. Sear chicken – In the same pan, cook the chicken for 3 minutes on each side until deep golden and cooked through. The internal temperature should be 67°C/153°F. It will rise to 71°C/160°F after resting. Remove the chicken onto a plate and loosely cover with foil to keep warm.

  2. Sauté & deglaze – Still in the same pan (one pot cooking, remember!), sauté the onion and garlic. Then deglaze* the pan using the white wine (if using, it’s optional), simmering rapidly until almost evaporated.

*This means dissolving the tasty gold bits left on the base of the pan from searing the chicken and salami into the wine. It’s free flavour and will make our sauce tastier!

How to make One pan chicken creamy tomato risoni with crispy salami (orzo)
  1. Add everything else – Cook off the tomato paste for 1 minute, just to take the raw sour edge off it. Then stir to coat the risoni in the tomato paste, add the stock, chickpeas, salt and pepper.

  2. Cook 8 minutes – Bring to a simmer, then cook for 8 minutes, stirring every minute, until the risen is just about cooked. At first, the stove should be on medium high so the liquid is simmering. But as the stock is absorbed and the mixture gets thicker, lower the heat to medium so the base doesn’t catch. The mixture should be fairly oozy, don’t worry if it’s a little thick as the cream will loosen it up.

  3. Cream + wilt spinach – Add the cream, parmesan, sun dried tomatoes (if using) and spinach. Stir until the spinach is wilted. The risoni should still be beautifully oozy.

  4. Serving – Cut the chicken into thick slices. Spoon the risoni into bowls, top with chicken, crispy salami, sprinkle of extra parmesan and basil (if using). Then dig in!

    (The alternative option is to serve it help-yourself style on a big platter: risoni topped with chicken, sprinkled with salami, parmesan and basil)

Chicken with creamy tomato chickpea risoni
One pan chicken creamy tomato risoni with crispy salami (orzo)

Yum. I love recipes like this. Just something that I made up on the fly one day, perhaps an unusual combination of ingredients (salami + risoni + chickpeas??).

But it just works. It’s easy to make. It’s 100% delicious and the sort of food that everybody loves!*

I hope you give it a go. Let me know what you think if you do! – Nagi xx

PS OK, maybe not everybody. Not low-carbers and not gluten-free. Not vegetarians, vegans, those on low-gi or lactose free diets. But saying “this is the sort of food non-dieters without food allergies love!” just doesn’t have the same ring to it. 😂


Watch how to make it

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One pan chicken creamy tomato risoni with crispy salami (orzo)

One pot chicken risoni with crispy salami (orzo)

Servings4 – 5 people

Tap or hover to scale

Recipe video above. Risoni 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.

Ingredients

Creamy tomato parmesan risoni (orzo):

Instructions

  • Spice Mix – Mix the ingredients in a small bowl then sprinkle both sides of the chicken.

  • 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.

  • 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.

  • 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.

  • Risoni – 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.

  • Simmer risoni – 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.

  • 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)

  • 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!

Recipe Notes:

1. Bacon and chorizo will both provide similar flavour pops in this dish as well as tasty oil to cook the chicken in.
2. Chicken – Skinless, boneless chicken thighs or tenderloins can also be used, around 500 – 600g / 1 – 1.2lb.
3. Wine – Deglazing the pan with wine adds a slight edge of extra flavour. But it’s still very tasty without.
4.  Rice etc – This recipe as written won’t work with rice, quinoa or dried beans. It’s created for orzo/risoni! However, it should work with other very small pasta, like alphabet or star pasta.
5. 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.
6. Risoni not cooked?  Add a splash of hot water and keep cooking. Risoni is so tiny, it cooks really quickly.
7. 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 (81%)Polyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 126mg (42%)Sodium: 1497mg (65%)Potassium: 1372mg (39%)Fiber: 6g (25%)Sugar: 7g (8%)Vitamin A: 3847IU (77%)Vitamin C: 17mg (21%)Calcium: 174mg (17%)Iron: 4mg (22%)

Life of Dozer

2024 is treating Dozer well. Other than a little social media blunder when I captioned the below photo “Dozer wants my thongs!”, in response to which many people laughingly pointed out that thongs means something different in other parts of the world…….!! Google it thongs garment if you are a pure soul like me (though I do have horns).


#pot #chicken #risoni #crispy #salami, 1706679435

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