• Before starting, to a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat. Wash and dry all produce. Preheat oven to 450°F.
• Heat a large non-stick pan over medium.
• Meanwhile, halve bacon strips crosswise. (TIP: Use kitchen shears to cut bacon with ease.)
• When hot, add bacon. Cook for 6-8 mins, flipping occasionally, until crispy.** (TIP: Don't worry about bacon slices overlapping as they cook!)
• Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
• Reserve bacon fat in the pan.

• Meanwhile, add penne to the boiling water. Cook uncovered for 5-6 min, stirring occasionally. Add peas to pot. Cook for 5-6 mins, stirring occasionally, until pasta is tender.
• Reserve 1/2 cup (1 cup) pasta water, then drain penne.
• Strain penne and peas, then return to the pot, off heat.
• Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 16-18 min, until golden and cooked through.**

• Peel, then cut onion into 1/2-inch pieces.
• Peel, then mince or grate garlic.
• Roughly chop spinach, if you like. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
• To a medium bowl, add ricotta, half the Parmesan and half the garlic salt. Season with pepper, then stir to combine.

• Reheat the pan with reserved bacon fat (from step 1) over medium-high.
• When hot, add onions. Cook for 3-4 min, stirring often, until onions are tender.
• Add garlic, 1 tbsp (2 tbsp) flour and remaining garlic salt. Cook for 30 sec, stirring often, until fragrant. Season with pepper.

• To the pan with veggies, add cream, remaining Parmesan and broth concentrate. Bring to a simmer. Cook for 1-2 min, until sauce thickens slightly.
• To the pot with penne, add sauce, 1/4 cup (1/2 cup) reserved pasta water, spinach and 1 tbsp (2 tbsp) butter. Cook for 1-2 mins, stirring occaasionally, until spinach wilts. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
• Season with pepper.

• Divide penne, veggies and any remaining sauce between bowls.
• Thinly slice chicken. Top bowls with chicken.
• Dollop seasoned ricotta over top.
• Crumble bacon.

If you've opted to add chicken breast, preheat oven to 450°F.

Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 16-18 min, until golden and cooked through.**

Thinly slice chicken. Top bowls with chicken.