Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Roughly chop spinach. Quarter lemon.

Pat chicken* dry with paper towels and season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You'll use the rest of the Italian Seasoning in the next step.) 

Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4) over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. TIP: If chicken begins to brown too quickly, lower that heat!

Transfer chicken to a cutting board.

Reduce heat under pan used for chicken to medium. Add a drizzle of oil, scallion whites, and garlic. Cook, stirring frequently, until fragrant, 30-60 seconds.

Stir in spinach, orzo, stock concentrates, remaining Italian Seasoning, and 2 cups water (4 cups for 4 servings). Bring to a simmer and cook, stirring occasionally, until spinach is wilted and orzo is al dente, 7-8 minutes. Remove from heat.

Stir in sun-dried tomato paste, cream cheese, 3 TBSP butter (6 TBSP for 4), juice from half the lemon, and salt until well combined.

Thinly slice chicken crosswise.

Top orzotto with chicken. Garnish with scallion greens and a squeeze of lemon juice. Divide between plates and serve.