Italian Chicken Sausage & Cavatappi Bar

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add panko and 1⁄4 tsp Italian Seasoning (1⁄2 tsp for 4 servings); lightly season with salt and pepper (you’ll use the rest of the Italian Seasoning later). • Cook, stirring, until golden brown, 2-3 minutes. Turn off heat; transfer to a small serving bowl. Stir in half the lemon zest. Wipe out pan.

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and transfer to a large serving bowl; toss with a drizzle of olive oil (large drizzle for 4 servings). Reserve pot.

• Heat a drizzle of oil in pan used for panko over medium-high heat. Add sausage* and cook, breaking up meat into pieces, 1-2 minutes. • Add onion and lightly season with salt. Cook, stirring occasionally, until sausage is browned and cooked through, 4-6 minutes more. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• While sausage cooks, in a medium microwave-safe bowl, combine marinara, half the garlic powder (you’ll use the rest later), remaining Italian Seasoning, and 1⁄4 cup water (1/3 cup for 4 servings). • Cover tightly with plastic wrap and microwave until warmed through, 2-3 minutes.

• In a second medium bowl, combine cheese roux concentrate, remaining garlic powder, and 3⁄4 cup water (11⁄2 cups for 4 servings). • Heat pot used for cavatappi over medium- high heat. Add cheese roux mixture and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 2-3 minutes. • Reduce heat to low and whisk in cream cheese, remaining lemon zest, and juice from one lemon wedge (two wedges for 4). Cook, stirring, until cream cheese has melted, 1 minute. Taste and season with salt and pepper. • Transfer to a small serving bowl; cover tightly with plastic wrap to keep warm.