• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Finely chop sun-dried tomatoes.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain and set aside.

• 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 and scallion whites; season with half the dried thyme (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • When chicken has about 30 seconds left, stir in garlic powder and as many chili flakes as you like.

• Add tomato paste to pan with chicken mixture. Cook, stirring, until coated and slightly darkened in color, 30 seconds. • Add 1⁄2 cup water, sun-dried tomatoes, stock concentrate, cream cheese, and 2 TBSP butter (3⁄4 cup water and 4 TBSP butter for 4 servings). Cook, stirring and scraping up any browned bits from bottom of pan, until thoroughly combined, 1-2 minutes.

• Add drained pasta to pan with sauce; toss to coat. Taste and season with salt and pepper if desired. TIP: If needed, add pasta cooking water a splash at a time until everything is coated in a creamy sauce.

• Divide pasta between shallow bowls; garnish with scallion greens and serve. Poultry is fully cooked when internal temperature reaches 165°.