Chicken, Crispy Salami & Creamy Tomato Risoni

Ingredients

• 500g Chicken breast
• 100g Salami stick
• 250g Risoni
• 400g Canned chickpeas
• 750g Chicken stock
• 180g Thickened cream
• 75g Tomato paste
• 30g Grated parmesan
• 150g Baby spinach
• 1 onion Brown onion
• 1 clove Garlic
• 10ml Olive oil

Method

1. Crisp the salami Heat the olive oil in a large deep pan over medium-high heat. Add the sliced salami stick and fry for 3-4 minutes until the edges crisp, then lift it out onto a plate and leave the fat in the pan.
2. Cook the chicken Cut the chicken breast into 3 cm pieces and toss with salt, pepper, garlic powder and paprika. Fry in the salami fat for 5-6 minutes, turning once, until golden and cooked through to 75°C, then set aside with the salami.
3. Simmer the risoni Lower the heat, add the diced onion and crushed garlic and cook for 2 minutes. Stir in the tomato paste, then the risoni and the drained canned chickpeas. Pour in the chicken stock, bring to a simmer and cook for 10-12 minutes, stirring often so the risoni does not stick, until it is tender and the stock is mostly absorbed.
4. Finish and serve Stir the thickened cream and most of the grated parmesan through the risoni, then fold in the baby spinach until it wilts. Return the chicken and salami to the pan, warm through for a minute and serve topped with the remaining parmesan.