DirectionsStep1Spice Mix - Mix the ingredients in a small bowl then sprinkle both sides of the chicken.Step2Crispy 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, lea…Step3Cook 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 wa…Step4Sauté - 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 (g…Step5Risoni (orzo) - 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.Step6Simmer - 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.Step7Cream & 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)Step8Finish - 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!IngredientsIngredients½ tablespoonOlive Oil100 Salami Stick (g/3 oz, cut into 3mm/1/8" thick rounds then chopped into small batons, Note 1)add gramsChicken Breasts (large, each cut in half horizontally to form 4 thin steaks, Note 2)½ teaspoonKosher Salt (cooking salt)½ teaspoonBlack Pepper½ teaspoonGarlic Powder¾ teaspoonPaprika¼ teaspoonSage Powder (optional)2 Garlic Cloves (finely minced)½ Onion (finely chopped)¼ cupDry White Wine (chardonnay or other, optional, Note 3)¼ cupTomato Paste1 ¼ cupsRisoni (uncooked, Note 4)400 gramsCanned Chickpeas (drained, or other beans)3 cupsChicken Stock (low sodium, or veg stock)½ teaspoonKosher Salt (cooking)¾ cupHeavy Cream (thickened/low-fat ok)⅓ cupParmesan (finely grated, I use store bought sandy type)150 Baby Spinach (g/5 oz, or 4 cups kale pieces)⅓ cupSun Dried Tomato (chopped, optional, Note 5)2 tablespoonsBasil (roughly chopped, optional, Note 5)See moreNutritionalNutritional623 Calories28 gTotal Fat126 mgCholesterol49 gCarbohydrate1,500 mgSodium42 gProteinFrom recipetineats.comRecipeDirectionsIngredientsNutritionalExplore furtherChicken Risoni with Lemon & Spinach — Farm to Forkfarmtofork.com.auOne-pot chicken & rice Chicken recipes Jamie magazinejamieoliver.comOne Pot Chicken Risoni Pasta, fast bowl food. My …mykitchenstories.com.auOne Pot Italian Chicken & Orzo / Risoni Pasta RecipeTin …recipetineats.comHow To Cook Risoni - 9 recipes Woolworthswoolworths.com.auRecommended to you based on what's popular • Feedback
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WEBRemove from heat and stir in the black pepper until fragrant. Set aside until the pasta’s ready. Step 3. Add 1½ cups pasta water to the salami and simmer over medium-low heat, shaking and stirring until the water …
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