Last week we quickly harvested the last of our summer garden just before the night temperatures plunged into the 30s. We had baskets full of fresh basil to process and share with friends. I chopped and froze a bunch of tomatoes, threw several in this dish, and our kitchen counters are still completely covered with more ripening tomatoes. With that much basil and all those tomatoes, I needed to do something with them, and fast. This easy recipe from the latest issue of Cooking Light hit the spot and was a hit with all my guys. It’s simply skillet cooked chicken cooked with orzo, tomatoes, spinach, and cheese….