Chicken & Red Pepper Romesco

Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Roughly chop the peppers. In a bowl, combine the chopped peppers and romesco sauce; season with salt and pepper.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the pot of cooked pasta. Cover to keep warm. Wipe out the pan.

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

To the pot of cooked pasta and zucchini, add the cream (shaking the packet before opening) and parmesan; season with salt and pepper. Stir to combine. Serve the finished pasta topped with the sliced chicken and red pepper romesco. Enjoy!