Chicken Fusilli Italiano

Toss zucchini and onion on a baking sheet with half the garlic, ½ TBSP Tuscan heat spice (we’ll use more in step 4), a large drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until just softened, about 10 minutes. Remove from oven and carefully push slices toward one side of baking sheet.

Toss tomatoes, a large drizzle of olive oil, and a pinch of salt and pepper on empty side of baking sheet. Return to oven and roast until all veggies are browned and tender, 5-7 minutes. Meanwhile, add fusilli to pot of boiling water. Cook until al dente, 10-12 minutes. Reserve 1½ cups pasta cooking water, then drain and set aside.

Heat a large drizzle of olive oil in pot used for pasta over medium-high heat. Add chicken and season with a pinch of salt and pepper and 1 TBSP Tuscan heat spice (save the rest for another use). Cook, stirring occasionally, until browned and cooked through, about 5 minutes.

Add 4 TBSP tomato paste (we sent more) and remaining garlic to pot. Cook, stirring occasionally, until fragrant, 1-2 minutes. Stir in cream cheese and 1 cup pasta cooking water. Add fusilli, veggies, half the Parmesan, and 2 TBSP butter. Stir until well combined. (TIP: Add more pasta cooking water, a little at a time, if needed to achieve a creamy consistency.) Remove from heat; season with salt and pepper.