• Before starting, wash and dry all produce.
• To a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings).
• Cover and bring to a boil over high heat.
• Meanwhile, peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 servings).
• Peel, then halve carrot lengthwise and slice into 1/4-inch half-moons.
• Pat chicken dry with paper towels. Cut into 1-inch pieces, then sprinkle over half the Dill-Garlic Spice Blend (use all for 4 servings). Season with salt and pepper.

• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken.
• Cook for 4-6 min, stirring occasionally, until golden and cooked through.**
• Transfer to a plate.
• Meanwhile, add penne to the boiling water. Cook uncovered for 3-4 min, stirring occasionally, until tender. 
• In a medium bowl, reserve 3/4 cup (1 1/2 cups) pasta water, then drain and return penne to the same pot, off heat. 

• Reheat the same pan over medium, then add 1 tbsp (2 tbsp) butter. Swirl the pan to melt butter.
• Add carrots, peas and onions to the pan.
• Cook for 2-3 min, stirring often, until veggies are tender-crisp.
• Sprinkle Cream Sauce Spice Blend over top. Cook for 1 min, stirring often, until coated. 

• Into the pan, whisk cream cheese, half the chicken stock powder (use all for 4 servings) and reserved pasta water, until cream cheese melts and sauce thickens slightly, 3-4 min.
• Remove the pan from heat.

• Into the pot with penne, add sauce from pan, cream, chicken (including any juices from the plate) and half the Parmesan. Stir to combine. 

• Divide pasta between bowls.
• Sprinkle remaining Parmesan over top.

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