Lemon Panko Chicken & Creamy Pesto Pasta

• Place 2 TBSP butter (4 TBSP for 4 servings) in a medium microwave-safe bowl; cover with plastic wrap and microwave until melted, 30-60 seconds. Stir in lemon zest, panko, half the Parmesan, salt, and pepper. • In a small bowl, combine tomato with salt and pepper. Set aside, stirring occasionally, until ready to serve.

• Toss zucchini on a baking sheet with a large drizzle of oil, salt, and pepper. • Pat chicken* dry with paper towels; season all over with Italian Seasoning, salt, and pepper. Place on a separate lightly oiled baking sheet. • Evenly spread a thin layer of mayonnaise onto tops of chicken (you may have some mayonnaise left over); mound with panko mixture, pressing to adhere (no need to coat the undersides). • Roast zucchini on top rack and chicken on middle rack until zucchini is tender and chicken is cooked through, 15-20 minutes.

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

• In pot used for pasta, combine cream sauce base, garlic powder, and basil paste; bring to a simmer over medium heat. Stir in drained penne until coated in sauce. • Once zucchini is done, transfer to pot with pasta. Squeeze juice from one lemon wedge (two wedges for 4 servings) over pasta. Toss to coat. TIP: If pasta seems dry, add splashes of reserved pasta cooking water until desired consistency is reached. • Taste and season with salt and pepper. Add another squeeze of lemon juice if desired.