• Before starting, bring a large pot of salted water to a boil over high. Wash and dry all produce. Preheat broiler to high.
• To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite.
• Reserve 1 cup (2 cups) pasta water.
• Strain penne, then return to the pot, off heat.
• Pat dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate.

• While pasta cooks, peel, then mince or grate garlic.
• Core, then cut pepper into 1/2-inch pieces.
• Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Roughly chop spinach.  (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen scissors.)
• To a small bowl, add ricotta and half the garlic. Season with salt and pepper, then stir to combine.

• Reheat the same pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, zucchini and peppers. Season with salt and pepper. Cook for 3-5 min, stirring occasionally, until tender-crisp. 

• While veggies cook, to a small microwaveable bowl, add remaining garlic and 1 tbsp (2 tbps) butter. Microwave for 30 sec, until butter melts.
• Season with salt and pepper.
• Cut ciabatta into 4 equal slices (you will have 8 slices for 4 servings), then arrange on a baking sheet.
• Spread garlic butter over top. 

• Sprinkle Cream Sauce Spice Blend over veggies. Stir to coat.
• Add cream, pesto and half the reserved pasta water. Cook for 1 min, stirring often, until simmering.
• To the pan with sauce and veggies, add penne and spinach. Cook for 1-2 min, stirring occasionally, until spinach wilts. (TIP: For a lighter sauce consistency, add remaining reserved pasta water, 1-2 tbsp at a time.)

• Broil garlic-butter toasts in the middle of the oven for 2-4 min, until golden. (TIP: Keep an eye on buns so they don't burn.)
• Divide pasta and garlic-butter toasts between plates.
• Thinly slice chicken. Top plates with chicken.
• Dollop garlic-ricotta clouds over top.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate. Use the same pan to cook veggies in step 3.

Thinly slice chicken. Top plates with chicken.