Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 cup chopped salami (about 115g), preferably a dry-cured variety
  • 1 small yellow onion, diced (about 150g)
  • 3 cloves garlic, minced
  • 2 large boneless, skinless chicken breasts, diced into 1-inch pieces (about 450g)
  • 1 1/2 cups risoni pasta (or orzo) (about 270g)
  • 1 can (14 oz / 400g) diced tomatoes, undrained
  • 3 1/2 cups chicken broth (about 825ml)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup heavy cream (60 ml) or 1/4 cup grated Parmesan cheese (optional, but highly recommended!) (about 25g)
  • Fresh basil or parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped salami and cook, stirring occasionally, until crispy and golden brown. Remove the salami with a slotted spoon and set aside on a plate lined with paper towels to drain. Leave the rendered salami fat in the pan.
  2. Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the diced chicken breast and cook, stirring occasionally, until lightly browned on all sides.
  3. Stir in the risoni pasta and cook, stirring constantly, for 1-2 minutes, allowing the pasta to toast slightly.
  4. Pour in the diced tomatoes (with their juice) and the chicken broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the risoni is tender and the chicken is cooked through. Stir occasionally.
  5. If using, stir in the heavy cream or grated Parmesan cheese. Return the crispy salami to the pan and mix well. Garnish with fresh basil or parsley. Let the dish rest for a few minutes before serving warm in bowls.