Pesto Chicken Rollatini over Cavatappi

• While pasta cooks, wash and dry produce. • Trim and quarter zucchini lengthwise; slice crosswise into ½-inch-thick pieces. Halve, peel, and finely chop shallot. • In a small bowl, combine panko, basil paste, half the cream cheese, and half the Parmesan.

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Remove and discard top layer of plastic wrap. Season chicken all over with ½ tsp Italian Seasoning (1 tsp for 4 servings), salt, and pepper. • Keeping chicken on plastic wrap, add panko filling to bottom third of each cutlet. Tightly roll up chicken over filling, starting with filled sides, removing plastic wrap as you go. • Place stuffed chicken, seam sides down, on one side of a lightly oiled baking sheet. Lightly drizzle olive oil over chicken

• On opposite side of sheet from stuffed chicken, toss zucchini with a drizzle of oil, salt, and pepper. Roast chicken and veggies on top rack until chicken is cooked through, 15-18 minutes.

• Meanwhile, in a second small bowl, whisk together stock concentrate and ½ cup water(1 cup for 4 servings). • Heat a drizzle of oil in a medium pan over medium heat. Add shallot and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. • Add tomato paste; cook until darkened in color, 30-60 seconds. Whisk in reserved pasta cooking water, chicken stock mixture, garlic powder, 1 tsp Italian Seasoning, and 1 tsp sugar until smooth (use 2 tsp Italian Seasoning and 2 tsp sugar for 4). (Be sure to measure the Italian Seasoning—we sent more!) • Whisk in remaining cream cheese and cook until sauce has thickened, 1-2 minutes more.