Chicken Rollatini with Pesto Stuffing and Roasted Zucchini Cavatappi with Creamy Blush Marinara

Wash and dry produce. Trim and quarter zucchini lengthwise; slice crosswise into 1/2 -inch-thick pieces. Halve, peel, and finely chop shallot.

While pasta is cooking, In a small bowl combine panko, basil paste, half the cream cheese and half the parmesan.

 Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄4 inch thick. Remove and discard top layer of plastic wrap. Season chicken all over with 1/2 tsp italian seasoning (1 tsp for 4 servings), salt and pepper. Keeping chicken on plastic wrap, add basil filling to the bottom third of each cutlet. Tightly roll up chicken over filling, starting with filled sides and removing plastic wrap as you go. Place stuffed chicken on one side of a lightly oiled baking sheet. Lightly drizzle olive oil on top of chicken.

On opposite side of sheet tray, toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast chicken and veggies on top rack until chicken is cooked through, 15-18 minutes.

In a small bowl, whisk together 1/2 cup water (1 cup for 4 servings) and stock concentrate. Set aside.

Heat a drizzle of oil in a medium pan over medium heat. Add shallots and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. Add tomato paste and cook 30-60 seconds, until darkened. Add reserved pasta water, chicken stock, garlic powder, 1 tsp sugar and 1 tsp italian seasoning (2 tsp sugar and 2 tsp italian seasoning for 4 servings). Whisk until sauce is smooth. Add remaining cream cheese and whisk until cheese is melted into sauce; cook 1-2 minutes more until sauce thickens. Remove from heat and add cooked pasta and cooked zucchini and toss until pasta is coated; taste and season with salt and pepper if desired.