• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into 1⁄4-inch-thick half-moons. Quarter lemon. Finely chop chives.

• Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• While pasta cooks, open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3 minutes. • Add zucchini and cook, stirring occasionally, until zucchini is lightly browned and chicken is cooked through, 2-3 minutes more.

• While chicken mixture cooks, in a medium bowl, whisk together mustard, cream cheese, stock concentrate, 1⁄2 cup reserved pasta cooking water, and juice from one lemon wedge (3⁄4 cup pasta cooking water and juice from two lemon wedges for 4 servings). TIP: If pasta isn’t done cooking, ladle water directly from pot.

• Reduce heat under pan with chicken mixture to low and stir in mustard sauce. Cook, stirring constantly, until warmed through and thoroughly combined, 1-2 minutes. • Add drained pasta to pan; toss to thoroughly coat. Taste and add a squeeze of lemon juice; season with salt and pepper if desired.

• Divide pasta between shallow bowls and top with chives. Serve with any remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.