• Bring a large pot of salted water to a boil. (TIP: Cover pot with lid to bring water to a boil more quickly.) Wash and dry produce. • Trim zucchini; grate on the largest holes of a box grater.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 3/4 cup pasta cooking water (1 cup for 4 servings), then drain.

• Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*, Tuscan Heat Spice, garlic powder, 1/2 tsp salt (1 tsp for 4 servings), and pepper. Cook, breaking up meat into pieces, until lightly browned, 2-4 minutes. • Add zucchini and tomato paste; cook, stirring, until zucchini is tender and turkey is cooked through, 2-3 minutes more. • Stir in marinara sauce, stock concentrate, and 1/2 cup pasta cooking water (2/3 cup for 4). Simmer until slightly thickened, 1-2 minutes. • Reduce heat to medium low. Stir in cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper. Open package of chicken and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) for turkey.

• Add pasta to pan with sauce; toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce. • Divide between plates or shallow bowls; sprinkle with remaining Parmesan and serve. Chicken is fully cooked when internal temperature reaches 165°.