Orzo with Ricotta

INSTRUCTIONS

• 1
  Peel and finely chop the onion. Pour oil into a pan and fry 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.
• 2
  Cook the orzo according to the instructions. After cooking, drain the orzo and measure 200 ml of the water. 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 to adjust the consistency.
• 3
  Clean and salt the chicken breasts. Heat a non-stick pan, lightly drizzle with oil, and add the chicken breasts. Reduce the heat to medium and cook 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.