Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
One pot chicken risoni with crispy salami Recipe
It is a cosy chicken risoni (orzo) that’s an entire 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 prolonged. The making half shouldn’t be!
This dish got here into existence as a result of I had a stick of salami left within the fridge and needed to make a dinner out of it. I did find yourself going to the grocery retailer for chicken and child spinach and risoni, however that’s not the purpose! *She declares insistently* 😂
The purpose is that I at all times really feel like salami is an neglected ingredient in cooking and I needed to make use of it in a dinner. In case you take the time to consider it (and these are the kind of issues I go to sleep dreaming about), it’s received the identical traits as bacon and chorizo: salty, fries up crispy, and makes all the pieces higher. Bonus: it doesn’t spit fiery little bits of fats in your arms if you prepare dinner it (I’m evident at YOU bacon!).
So, at present’s recipe began with salami. And ended with a risoni in a creamy tomato-parmesan sauce with spinach and nutty pops of chickpeas stirred by, topped with juicy slices of seasoned chicken.
It’s very cosy, very simple, very scrumptious, and really a lot a crowd-pleaser that everyone will love.
Right here’s what you could make at present’s chicken risoni.
Seasoned chicken
This mix of spices provides a pleasant savoury flavour to the chicken in addition to giving it a heat crimson tinge. Don’t fear for those who don’t have sage, simply depart it out. I do know it’s not a pantry staple for most individuals, although for those who’ve made my selfmade pork sausage patties it’s best to discover it at nighttime corners of your pantry. 🙂 (Or selfmade Sausage and Egg McMuffins, the pork seasoning combine or chicken burger, for that matter.)
The creamy tomato risoni
The hero ingredient right here is the salami which we fry up golden and crispy, then use the fats that renders out to prepare dinner the chicken and the risoni sauce. Win, win, win!
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Salami – I exploit a stick of salami so it may be lower into chunky batons. Fries up crispy on the skin with an honest meaty chunk to it. Pre-sliced salami may also work however you’ll have a bigger quantity and they are going to be crispier, as a result of the slices are thinner. Not a nasty factor, and useful as a result of no must peel the paper off the salami and half the chopping has already been performed for you. Substitute with streaky bacon or chorizo. Each have related frying-up and consuming qualities!
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Risoni – Additionally known as orzo, small rice-shaped pasta. Discover it within the pasta aisle. I prefer it as a result of it’s small so it cooks shortly, it’s simpler to make use of in one-pot dishes than bigger pastas, and there’s no must relaxation it after cooking like rice. You’ll want 250g/8oz which is half a regular dimension 500g/1lb packet. Use the opposite half for any of those risoni/orzo recipes!
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Chickpeas – I added the chickpeas on a whim so as to add some textural curiosity and a few beautiful nutty flavour. It’s additionally received extra dietary worth than risoni pasta (extra fibre, protein and it’s low GI) and it takes no effort to crack open a can – so why wouldn’t we? 🙂 Substitute with different beans or simply depart them out.
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Chicken inventory/broth – The risoni cooking liquid, else the sauce and risoni is bland. Vegetable inventory works nicely too. I exploit retailer purchased, however for those who use selfmade chicken or vegetable inventory, I’ll beam with delight!
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Cream – Simply 3/4 of a cup which we stir in on the finish for a creamy contact. As a result of we’re not counting on the cream to thicken the sauce (the starch within the risoni takes care of this for us), be happy to make use of low fats cream or evaporated milk.
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Parmesan – This provides a success of savoury flavour into the sauce. It doesn’t make it tacky.
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Child spinach or kale – For stirring in on the finish. Our veg quota!
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Garlic and onion – Fragrant flavour base.
Elective extras
Listed here are elective extras so as to add into the recipe, if in case you have them. Don’t make a particular journey to the shop. Clarification under!
I added these within the first time I made this risoni as a result of I had them they usually wanted utilizing up: just a few limp stems of basil, an ageing jar of solar dried tomatoes and wine (nicely, this was at all times going for use up – in cooking or in any other case!). Wine for deglazing the pan, solar dried tomatoes stirred into the risoni and basil for sprinkling.
Then the second time, I didn’t have them, and the dish was nonetheless tremendous, tremendous scrumptious.
Whereas there’s no denying that they add much more to the dish, I think about these elective extras. Don’t exit particularly to purchase them. Simply use them for those who’ve received them!
Heads up: this isn’t the primary time I’ve fried up salami in a recipe and it’ll not be the final! Strive it as soon as and I wager you’ll be hooked too.
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Season chicken – Cut up every chicken breast in half horizontally so you could have 4 skinny steaks in complete. Thinner = cooks by extra evenly (no dry outer band). Combine the spice combine collectively then sprinkle on either side of the chicken.
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Crispy salami – Begin off by cooking the salami till crispy and golden. This takes about 2 – 3 minutes over medium excessive warmth. Take away right into a paper towel lined bowl utilizing a slotted spoon to depart the salami fats within the pan. We’re going to make use of this to prepare dinner the chicken – free flavour!
ℹ️ You want a pan massive sufficient to carry within the liquid to prepare dinner the risoni, not less than 26cm/10.5″ vast. I exploit a 30cm/12″ non-stick pan that’s 7cm / 2.8″ deep. I’ve this Pyrolux one (Australian retailer, not an affiliate hyperlink). I particularly prefer it as a result of it comes with a lid.
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Sear chicken – In the identical pan, prepare dinner the chicken for 3 minutes on either side till deep golden and cooked by. The interior temperature needs to be 67°C/153°F. It’ll rise to 71°C/160°F after resting. Take away the chicken onto a plate and loosely cowl with foil to maintain heat.
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Sauté & deglaze – Nonetheless in the identical pan (one pot cooking, keep in mind!), sauté the onion and garlic. Then deglaze* the pan utilizing the white wine (if utilizing, it’s elective), simmering quickly till nearly evaporated.
*This implies dissolving the tasty gold bits left on the bottom of the pan from searing the chicken and salami into the wine. It’s free flavour and can make our sauce tastier!
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Add all the pieces else – Prepare dinner off the tomato paste for 1 minute, simply to take the uncooked bitter edge off it. Then stir to coat the risoni within the tomato paste, add the inventory, chickpeas, salt and pepper.
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Prepare dinner 8 minutes – Carry to a simmer, then prepare dinner for 8 minutes, stirring each minute, till the risoni is nearly cooked. At first, the range needs to be on medium excessive so the liquid is simmering. However because the inventory is absorbed and the combination will get thicker, decrease the warmth to medium so the bottom doesn’t catch. The combination needs to be pretty oozy, however don’t fear if yours is slightly thick because the cream will loosen it up.
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Cream + wilt spinach – Add the cream, parmesan, solar dried tomatoes (if utilizing) and spinach. Stir till the spinach is wilted. The risoni ought to nonetheless be fantastically oozy.
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Serving – Lower the chicken into thick slices. Spoon the risoni into bowls, high with chicken, crispy salami, sprinkle of additional parmesan and basil (if utilizing). Then dig in!
(The choice choice is to serve it help-yourself model on a giant platter: risoni topped with chicken, sprinkled with salami, parmesan and basil)
Yum. I like recipes like this. Simply one thing that I made up on the fly at some point, maybe an uncommon mixture of components (salami + risoni + chickpeas??).
However it simply works. It’s simple to make. It’s 100% scrumptious and the kind of meals that everyone loves!
I hope you give it a go. Let me know what you assume for those who do! – Johnsat xx
PS OK, possibly not all people. Not low-carbers and never gluten-free. Not vegetarians, vegans, these on low-gi or lactose free diets. However saying “that is the kind of meals non-dieters with out meals allergic reactions love!” simply doesn’t have the identical ring to it. 😂
Ingredients
- 1/2 tbsp olive oil
- 100g/ 3 oz salami stick , cut into 3mm / 1/8″ 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)
- 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)
- 2 garlic cloves , finely minced
- 1/2 onion , finely chopped
- 1/4 cup chardonnay or other dry white wine , optional (Note 3)
- 1/4 cup tomato paste
- 1 1/4 cups risoni/orzo , uncooked (Note 4)
- 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 (I use store bought sandy type)
- 150g/ 5 oz baby spinach (or 4 cups kale pieces)
- 1/3 cup sun dried tomato , chopped (optional) (Note 5)
- 2 tbsp roughly chopped basil (optional) (Note 5)
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 (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.
- Simmer – 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!
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. Risoni (aka orzo) – Small rice shaped pasta, find it in the pasta aisle. You’ll need half a standard 500g/1 lb packet, use the rest for another risoni recipe! Rice etc – Recipe as written won’t work with rice, quinoa or dried beans. 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!
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