Family-Style Chicken & Spinach Pasta Bake

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water (½ cup for 8 servings), then drain.

• Meanwhile, open package of chicken* and drain off any excess liquid. Cut into bite-size pieces if necessary. • Heat a drizzle of oil in a large pan over high heat. Add chicken and onion in a single layer; season with garlic powder, 2 tsp Italian Seasoning (4 tsp for 8 servings), salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more!) Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. TIP: Depending on the size of the pan, you may need to work in batches, adding more oil between batches.

• In a large bowl, whisk together cream sauce base, Parmesan, sour cream, stock concentrates, juice from the lemon, and a big pinch of lemon zest.

• Return drained penne to empty pot; add Parmesan cream sauce, chicken, spinach, and reserved pasta cooking water. • Toss to thoroughly combine (spinach will begin to wilt).

• Transfer pasta mixture to prepared baking dish (divide between two prepared baking dishes for 8 servings). Cover pasta bake tightly with foil; set on top of a baking sheet. • Bake on middle rack until warmed through and bubbly, 20-30 minutes. (For 8, bake on top and middle racks, swapping rack positions halfway through.) TIP: Be careful when lifting the foil to check on the pasta bake—steam may escape! • Let pasta bake rest at least 5 minutes.