Orzo

• Cook the orzo in the chicken broth according to the package directions, al dente preparation. Reserve 1 cup of the cooking liquid. Once cooked, drain the orzo and set it aside.
  1 cup dry orzo, 2 cups chicken broth, 1 cup reserved pasta water
• Prepare the chicken by blotting excess moisture from it using a paper towel. Combine ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning, and ¼ teaspoon paprika in a small bowl. Evenly season both sides of the chicken.
  1 pound thin sliced boneless chicken breast, ¾ teaspoon salt, ¾ teaspoon pepper, 1 teaspoon Italian seasoning, ½ teaspoon paprika
• Heat the olive oil in a large skillet over medium-high heat. Cook the seasoned chicken breast for 2 minutes per side or until it is cooked through and the internal temperature is 160 F. Remove to a side plate. While the chicken is cooking, dice the zucchini and sundried tomatoes.
  1 tablespoon olive oil, 1 cup zucchini, ½ cup sundried tomatoes
• Pour a small amount of chicken broth or cooking liquid into the pan to deglaze it. Add the sundried tomatoes and zucchini. Cook them for about 3 minutes or until softened. Add the garlic and stir.
  ½ cup sundried tomatoes, 1 cup zucchini, 3 cloves garlic
• While the veggies cook, combine the Greek yogurt, lemon zest and juice, pasta water, and remaining seasonings in a 2-cup glass measuring cup.
  ¾ teaspoon salt, ¾ teaspoon pepper, ¾ cup plain Greek yogurt, 1 regular lemon, 1 cup reserved pasta water
• Stir in the spinach to wilt. Turn off the heat and slowly stir in the lemon Greek yogurt sauce. Return the cooked chicken to the pan along with the chicken juices. Garnish with a squeeze of fresh lemon juice, Parmesan cheese, and fresh basil for serving.
  2 cups fresh spinach, Parmesan cheese, fresh basil