Chicken, Crispy Salami & Creamy Tomato Risoni

Ingredients

• 500g Chicken breast
• 100g Salami stick
• 250g Risoni
• 400g Canned chickpeas
• 750ml Chicken stock
• 180ml 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 Pantry seasonings (not on the shopping list): 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder and 3/4 teaspoon paprika for the chicken, plus 1/2 teaspoon salt and 1/4 teaspoon black pepper for the risoni. Cut the salami stick into 3 mm slices, then into small batons. Dice the onion, crush the garlic and drain the canned chickpeas. Rinse the baby spinach and pat the leaves dry. Cut the chicken breast into 2-3 cm pieces. Heat the olive oil in a large deep pan over medium-high heat. Add the prepared salami 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 Toss the prepared chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder and 3/4 teaspoon paprika. Fry in the salami fat for 5-6 minutes, turning once, until cooked through with no pink in the centre (75C on a food thermometer), 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, the drained canned chickpeas, 1/2 teaspoon salt and 1/4 teaspoon black pepper. 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 Reserve 5g of the 30g grated parmesan for serving. Stir the thickened cream and remaining 25g parmesan through the risoni, then fold in the baby spinach until it wilts. Return the cooked chicken and salami to the pan and heat gently until hot throughout. Serve topped with the reserved 5g parmesan.