Step 1

• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve tomatoes lengthwise. Roughly chop dill. Quarter lemon.

Step 2

• 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 drain.

Step 3

• While pasta cooks, open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tomatoes and chicken in a single layer and season with garlic powder, salt, and pepper. • Cook, stirring occasionally, until chicken is browned and cooked through and tomatoes start to blister, 4-6 minutes. Remove pan from heat.

Step 4

• Once spaghetti is drained, return pan with chicken mixture to medium-high heat and stir in drained spaghetti and cream sauce base. • Bring to a simmer and cook, stirring, until sauce is warmed through, 1-2 minutes. Taste and season with salt and pepper if desired.

Step 5

• Remove from heat and stir in dill and juice from one lemon wedge (two wedges for 4 servings). TIP: If needed, add splashes of reserved pasta cooking water until everything is coated in a creamy sauce.

Step 6

• Divide pasta between shallow bowls and top with as many chili flakes as you like. Serve with a squeeze of lemon (we recommend one wedge per bowl). Chicken is fully cooked when internal temperature reaches 165°.