Tini's Crispy Chicken Cutlets & Rigatoni

• While squash cooks, bring a second medium pot (large pot for 4 servings) of salted water to a boil. • Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-10 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4), then drain and set aside.

• While pasta cooks, in a shallow dish, combine panko, salt, and pepper. • Pat chicken* dry with paper towels and place between two pieces of plastic wrap. Pound with a mallet or rolling pin until about ½ inch thick. (TIP: If chicken is already ½ inch thick, skip this step.) Season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. • Brush sour cream onto both sides of chicken. Working one piece at a time, press chicken into seasoned panko until fully coated.

• Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated chicken. Cook until crust is golden brown and chicken is cooked through, 4-6 minutes per side. TIP: Fry in batches if necessary; lower heat to medium if chicken begins to brown too quickly. • Transfer chicken to a paper-towel-lined plate.

• While chicken cooks, add 2 TBSP butter (4 TBSP for 4 servings) to pot with drained squash; mash until smooth. • Return to medium heat and whisk in cream cheese, stock concentrate, reserved pasta cooking water, garlic powder, and ½ tsp Italian Seasoning (1 tsp for 4 servings) until smooth. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Taste and season with salt and pepper. • Add drained rigatoni, Parmesan, and scallions; stir until pasta is coated in sauce.