Bring a large pot of lightly salted water to a boil. Once boiling, stir in orzo. Cook 6-8 minutes, or until al dente, stirring occasionally. Reserve about ¼ cup pasta cooking water (½ cup for 4 servings). Strain orzo; shake off excess water. Return to pot. Drizzle with olive oil. Stir to coat. (You'll finish the orzo in Step 5.)

Trim and thinly slice scallion, separating whites from greens. Trim ends from summer squash. Quarter lengthwise. Lay flat and slice across into quarter-moons, about ½ inch thick.

Heat a drizzle of cooking oil in a large sauté pan over medium heat. Open package of chopped chicken breast and drain off any excess liquid. Add chicken, scallion whites, and roasted red peppers to hot pan. Season with Mediterranean spice blend, ¼ teaspoon salt (½ teaspoon for 4 servings), and pepper. Cook 4-6 minutes, or until chicken is fully cooked, stirring occasionally. Add summer squash. Cook 3-4 minutes, or until just tender, stirring occasionally.

Add tomato cream sauce, umami stock concentrate, and reserved pasta cooking water to pan with chicken and squash. Stir to combine. Cook 2-3 minutes, or until warmed through, stirring occasionally.

Transfer orzo to pan. Stir to combine. Season with salt and pepper to taste. Top with mozzarella cheese. Remove from heat. Cover pan with lid. Allow to rest 3 minutes, or until cheese melts.

Drizzle orzo and chicken skillet with balsamic glaze. Garnish with scallion greens and half the chili flakes (all for 4 servings). Serve family style directly from skillet. Enjoy!