• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Bring a large pot of salted water to a boil over high.
• To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
• Reserve 1 1/4 cup (2 cups) pasta water. Strain fusilli, then return to the pot, off heat.

• Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Pat chicken dry with paper towels.
• Cover chicken with plastic wrap.
• Using a rolling pin or heavy-bottomed pot, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp butter, then swirl the pan to melt. 
• Add chicken and sear for 2 min per side, until golden. (NOTE: Don't overcrowd the pan! Cook chicken in 2 batches, using 1/2 tbsp butter per batch, if needed.)
• Transfer chicken to a parchment-lined baking sheet. Spread half the pesto over tops of chicken, then sprinkle Parmesan over top.
• Roast in the top of the oven for 8-10 min, until chicken is cooked through.**

• When fusilli is done, return the same pan (from step 3) to medium.
• Cut bacon strips in half crosswise. When pan is hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** 
• Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. 
• Discard bacon fat from the pan. Carefully wipe the pan clean.
• Reheat the same pan over medium-high, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
• Add zucchini. Cook for 1-2 min, stirring occasionally, until slightly softened. Season with pepper.
• Sprinkle Cream Sauce Spice Blend over the pan, then add tomato sauce base. Cook for 30 sec, stirring often, until fragrant and zucchini is coated.

• To the pan, add cream cheese, fusilli and 1 cup (1 1/2 cups) of reserved pasta water. Bring to a simmer, stirring often, to combine cream cheese.
• Simmer for 2-3 min, stirring often, until sauce thickens slightly and zucchini is tender-crisp. (TIP: Add more reserved pasta water, 1 tbsp at a time, if sauce reduces too fast.)
• Remove the pan from heat, then stir in the remaining pesto. Season with salt and pepper, if you like.

• To the pan with fusilli, stir in any juices from the baking sheet.
• Divide fusilli between bowls.
• Roughly chop bacon.
• Top with chicken and bacon.

Si vous avez ajouté le bacon, couper les tranches en deux dans le sens de la largeur. Essuyer soigneusement la poêle (de l'étape 3). Chauffer la même poêle à feu moyen. Ajouter le bacon à la poêle chaude. Cuire de 5 à 7 min, en retournant à l'occasion, jusqu'à ce qu'il soit croustillant**. Retirer du feu. À l’aide de pinces, transférer le bacon dans une assiette recouverte d’essuie-tout. Réserver. Jeter l’excédent de gras de bacon. Essuyer soigneusement la poêle. Utiliser la même poêle pour cuire les courgettes.

Hacher grossièrement le bacon. Garnir les pâtes de poulet et de bacon.