• Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
• Wash and dry all produce.
• Peel, then mince or grate garlic.
• Strip thyme leaves from stems, then finely chop.
• Roughly chop spinach.

• 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.

• Meanwhile, pat chicken dry with paper towels, then cut into 1-inch pieces.
• Season with salt and pepper.

• Heat a large non-stick pan over medium.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. 
• Cook for 6-8 min, stirring occasionally, until golden and cooked through.** 
• Meanwhile, in a medium bowl, combine cream cheese, 3/4 cup (1 1/3 cups) reserved pasta water and broth concentrate. Set aside. (NOTE: This is your sauce mixture.)

• To the pan with chicken, add garlic, half the thyme (use all for 4 servings), Cream Sauce Spice Blend and 2 tbsp (4 tbsp) butter.
• Cook for 1-2 min, stirring often, until fragrant.
• Add the sauce mixture. Bring to a boil over medium-high.
• Once boiling, reduce heat to medium-low.
• Simmer for 1-2 min, stirring occasionally, until sauce thickens slightly.

• To the pot with penne, add chicken and sauce, spinach and half the Parmesan. Toss until spinach wilts and penne is coated. (TIP: For a lighter sauce consistency, add additional reserved pasta water, 1-2 tbsp at a time, if you like.)
• Divide pasta between bowls.
• Sprinkle remaining Parmesan over top.

If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.