• Before starting, wash and dry all produce.
• Bring a large pot of salted water to a boil over high.

• Pat chicken 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 on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate.

• While chicken cooks, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Core, then cut pepper into 1/2-inch pieces.
• Zest, then juice half the lemon (use same for 4 servings). Cut remaining lemon into wedges.
• Peel, then mince or grate garlic.
• Thinly slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chillies!)

• To the boiling water, add linguine. Cook for 10-12 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine, then return to the pot, off heat.

• Reheat the same pan (from step 2) over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then zucchini and peppers. Season with garlic salt and pepper.
• Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
• Add garlic and 1/2 tsp (1 tsp) chillies. (Like things spicy? Add more chillies!)
• Cook for 1-2 min, stirring often, until fragrant.

• Remove the pan with veggies from heat, then add spinach, pesto, cream, goat cheese, lemon zest and 1/2 tbsp (1 tbsp) lemon juice.
• Season with pepper, then stir for 1-2 min, until spinach wilts. Set aside.

• Slice chicken.
• To the pot with linguine, add veggies and sauce, reserved pasta water, half the Parmesan and 2 tbsp (4 tbsp) butter. Season with salt and pepper, then toss to combine.
• Divide zucchini and lemon linguine between bowls. Top with chicken.
• Sprinkle with remaining Parmesan.
• Squeeze a lemon wedge over top and sprinkle with any remaining chillies, if you like.

If you’ve opted to add chicken, 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 on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate. Use the same pan to cook veggies.

Slice chicken. Top bowls with chicken.