Creamy Orzo with Ricotta and Chicken Breast

Peel and finely dice the onion. Heat some oil in a pan over medium heat and sauté the onion until translucent. Peel the garlic, slice it thinly, and fry for one minute. Add the fresh baby spinach, let it wilt, then remove the pan from the heat.

Cook the orzo pasta in salted water according to package instructions. After cooking, drain the water, but reserve 200 ml of the cooking water. Add the cooked pasta to the pan with the spinach. Add ricotta, grated Parmesan, and the reserved pasta water. Gently heat everything and mix well until a smooth, creamy consistency is achieved. Season with salt and pepper. If the consistency is too thick, add a little more pasta water.

Clean the chicken breast fillets and season with salt. Heat a coated pan strongly, drizzle with some oil, and place the meat in it. Reduce the heat to medium and fry the meat for about 8-10 minutes on both sides until cooked through. Let the cooked meat rest for a few minutes, then slice it and serve with the creamy orzo.