Spicy Chicken Enchilada Pasta

• Pat chicken* dry with paper towels. Season all over with garlic powder, half the oregano (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side (lower heat if chicken begins to brown too quickly). • Transfer to a cutting board to rest (keep heat on—you’ll add more to the hot pan in the next step).

• Add a drizzle of oil and zucchini to pan used for chicken (leave the browned bits for flavor!); season with salt and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes. • Transfer zucchini to a plate.

• Once water is boiling, add penne to pot; cook, stirring occasionally, until al dente, 9-11 minutes. TIP: Start the sauce in the next step as soon as you’ve started boiling the pasta. • Reserve 1⁄2 cup pasta cooking water, then drain.

• Heat a drizzle of oil in pan used for zucchini over medium heat. Add scallion whites; cook, stirring, until softened, 30-60 seconds. • Add enchilada sauce and simmer, stirring occasionally, 9-11 minutes more. TIP: Don’t forget about your pasta— make sure to stir it so it doesn’t stick!

• Add drained pasta, zucchini, and half the sour cream (save the rest for serving) to pan with sauce. Cook, stirring, until penne is evenly coated in sauce. (If penne seems dry, add splashes of reserved pasta cooking water 1 TBSP at a time until thoroughly coated.) • Turn off heat. Taste and season with salt and pepper if desired.