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One Pot Chicken Risoni with Crispy Salami
Ingredients
  • 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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