Orzo with Ricotta and Chicken

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

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

Clean the chicken breast and season with salt. Heat a coated pan, drizzle with a little oil, and place the chicken breast in it. Reduce the heat to medium and fry the meat until golden brown on both sides and cooked through (approx. 8-10 minutes). Let the cooked meat rest briefly, then cut into strips and serve with the creamy orzo.