Creamy Orzo with Ricotta and Chicken

Peel the onion and chop it finely. In a spacious pan, heat the oil and sauté the onion over medium heat until translucent. Add the thinly sliced garlic and sauté for another minute. Add the fresh spinach and let it wilt, then remove the pan from the heat.

Cook the orzo according to package instructions. After cooking, drain the pasta, but reserve 200 ml of the cooking water. Add the cooked orzo to the pan with spinach, then incorporate the ricotta, grated Parmesan, and the reserved water. Heat gently and mix well until you achieve a smooth and creamy consistency. Season with salt and pepper to taste. If the sauce is too thick, add a little more pasta water.

Clean the chicken breast and season it with salt. Heat a non-stick pan with a drizzle of oil and fry the chicken. Reduce the heat to medium and cook the meat on both sides for approximately 8-10 minutes, until it is well-cooked and golden. Let the meat rest for a few minutes before slicing it. Serve the chicken alongside the creamy orzo.