Creamy Garlic Shrimp & Mushroom Penne

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water, then drain.

• While pasta cooks, open package of chicken* and drain off any excess liquid. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken, mushrooms, and scallion whites; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until mushrooms are browned and tender and chicken is cooked through, 4-6 minutes. • Stir in drained penne, 1⁄4 cup reserved pasta cooking water, veggie stock concentrate, mushroom stock concentrate, mustard, crème fraîche, 2 TBSP butter, and a pinch of sugar (1/3 cup reserved pasta cooking water, 4 TBSP butter, and a big pinch of sugar for 4 servings). Cook, stirring, until sauce is smooth and everything is coated, 1-2 minutes. Taste and season with salt and pepper if desired.

Open package of chopped chicken breast* and drain off any excess liquid or rinse shrimp* under cold water and pat dry with paper towels. Swap in chopped chicken breast or shrimp for dark meat chicken.