Creamy Orzo with Ricotta and Chicken

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

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

Clean and salt the chicken breast fillets. Heat a coated pan strongly, drizzle lightly with oil, and add the meat. Reduce the heat to medium and fry the meat for about 8-10 minutes on each side until cooked through. Let the cooked meat rest for a few minutes, then slice into strips and serve with the creamy orzo.