Quick and easy dinner that tastes fabulous. Original recipe from Better Homes and Gardens magazine. I added fresh basil instead of dried basil, and asparagus. Love those fresh herbs to really kick up a dish.
Prepare orzo as directed on package. Cover and keep warm.
Sprinkle chicken with basil, salt and pepper. In large skillet heat 1 tbs olive oil and cook chicken 12 minutes, turning once half way through cooking time. Remove from skillet when chicken is no longer pink in the middle.
Whisk together vinegar, oil, and dill.
Toss with pasta and zucchini.
Serve with chicken and lemon on the side.