Orzo with ricotta

Peel the onion and chop it finely. Pour oil into a pan and sauté the onion over medium heat until translucent. Add sliced garlic and sauté for a minute. Add fresh spinach. Let it wilt and remove the pan from the heat.

Cook the orzo according to the instructions. After cooking, drain the water from the orzo and measure out 200 ml. Add the cooked orzo to the pan with spinach, add ricotta, grated Parmesan, and the pasta water. Heat and mix well until smooth. Season with salt and ground pepper. If the orzo is too thick, add more water and adjust the consistency.

Clean and salt the chicken breasts. Heat a non-stick pan, lightly drizzle with oil, and place the chicken breasts in it. Reduce the heat to half and sear the meat on both sides until the internal temperature reaches 62°C. Depending on the thickness of the meat, it will reach this temperature in 8-10 minutes. Let the cooked meat rest for a few minutes, then slice and serve with the orzo.