Penne Limone with Chicken

• Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add garlic and cook, stirring occasionally, until golden and fragrant, 1 minute. TIP: Keep a close eye on the garlic to avoid burning. Remove from heat as soon as it turns a pale golden color. • Turn off heat; using a slotted spoon, transfer garlic to a paper-towel-lined plate. Wipe out pan.

• Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain and set aside. • While pasta cooks, heat a drizzle of oil in pan used for garlic over medium-high heat. Add zucchini and cook, stirring, until tender and lightly golden, 5-6 minutes. Season with salt and pepper. • Transfer to a plate.

• While zucchini cooks, pat chicken* dry with paper towels; season with salt and pepper. • Once zucchini is done, heat a drizzle of oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Reduce heat to medium.

• Cut top off carton of cream sauce base to open fully; pour contents into pan with chicken. Using a spoon or spatula, scrape any remaining sauce from carton into pan. • Stir in ¼ cup reserved pasta cooking water (½ cup for 4 servings) and a big squeeze of lemon juice; cook, stirring occasionally, until sauce has thickened, 2-3 minutes. TIP: If sauce seems too thick, add another splash or two of pasta cooking water.