1. In a small bowl, combine 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 3/4 teaspoon paprika, and 1/4 teaspoon sage powder (if using). Rub this mixture generously on both sides of the chicken breasts for full flavor.

2. In a large non-stick pan, heat 1 tablespoon olive oil over medium-high heat. Add the salami and cook for about 2 minutes, or until it’s crispy and golden brown. Use a slotted spoon to remove the salami and place it in a paper towel-lined bowl to catch excess oil.

3. In the same pan, add the seasoned chicken and cook for approximately 3 minutes on each side until it’s browned and reaches an internal temperature of 165°F. Transfer the chicken to a plate and loosely cover it with foil to keep warm.

4. Still over medium-high heat, add two finely minced garlic cloves and 1/2 onion (finely chopped) to the pan. Cook for about 1.5 minutes, or until the onion is translucent and fragrant.

5. Pour in 1/4 cup of chardonnay or dry white wine (optional) and let it simmer, scraping up the golden bits on the bottom of the pan for about two minutes until most of the liquid evaporates.

6. Stir in 1/4 cup of tomato paste and cook for an additional minute, allowing it to lose its raw flavor. Then, add 1 1/4 cup of uncooked risoni and stir to coat it in the tomato paste.

7. Add 14 ounce of drained chickpeas, 3 cup of low-sodium chicken stock, and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring to a simmer.

8. Cook for 8 minutes, stirring regularly, until the risoni is just cooked through. As the mixture thickens, reduce the heat to medium to prevent sticking.

9. Stir in 3/4 cup of heavy cream, 1/3 cup of finely grated parmesan, optional sun dried tomatoes (30g), and 5 ounce of baby spinach. Mix until the spinach wilts, and then remove from heat—your risoni should be creamy and oozy!

10. Slice the chicken into thick pieces and plate the risoni. Top it with the sliced chicken and sprinkle the crispy salami, additional parmesan, and fresh basil if desired.