• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel garlic. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both).

• Place spinach, garlic, lemon zest, Parmesan, pistachios, Vidalia onion paste, stock concentrate, 3 TBSP olive oil (6 TBSP for 4 servings), 1⁄2 tsp sugar (1 tsp for 4), juice from half the lemon, and pepper in a food processor (or blender). • Pulse, scraping down the sides as needed, until mostly smooth and no large pieces remain, 60-90 seconds.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then turn off heat and drain. Wipe out pot.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in pot used for spaghetti over medium-high heat. Add chicken in a single layer and season with salt and pepper; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Add drained spaghetti, 1 cup pesto, and 1⁄4 cup reserved pasta cooking water to pot with chicken (2 cups pesto and 1⁄2 cup pasta cooking water for 4 servings). (Be sure to measure the pesto—this recipe yields more!) Stir until everything is coated, 30-60 seconds. Taste and season with salt and pepper. TIP: If you prefer saucier pasta, stir in more pesto and pasta cooking water.

• Divide pasta between bowls and garnish with chili flakes to taste. Serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.