Ricotta Orzo with Chicken and Spinach
35 min
Under an hour
Kifli Kukták
Ingredients
Preparation method
Ingredients overview
- 150 g orzo pasta
- 250 g ricotta cheese
- 1 pc red onion
- 2 cloves garlic
- 150 g fresh spinach
- 300 g chicken breast fillet
- 20 g Parmesan cheese
- 1 tablespoon sunflower oil
- 1 pinch salt
- 1 pinch ground black pepper
Preparation and sautéing vegetables
Peel and finely chop the red onion. Heat oil in a pan, then sauté the onion over medium heat until translucent. Add the sliced garlic and sauté for another minute. Then add the fresh spinach, let it wilt, and remove the pan from the heat.
Preparing the orzo
Cook the orzo pasta according to the package instructions. Reserve 200 ml of the cooking water, then drain the rest. Add the cooked pasta to the spinach mixture, then stir in the ricotta, grated Parmesan, and the reserved cooking water. Heat until creamy. Season with salt and pepper. If it's too thick, add a little more water.
Cooking the chicken and serving
Clean and salt the chicken breasts. Heat a non-stick pan, add a little oil, and cook the chicken breasts. Reduce the heat to medium and cook both sides until golden brown (approx. 8-10 minutes, until the meat is fully cooked through). Let it rest for a few minutes before slicing, then serve with the creamy orzo.
Chef's tip
The pasta cooking water contains starch, which helps the ricotta sauce become silkier and creamier.
When serving, you can also sprinkle with extra Parmesan or fresh basil.
Nutritional values
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