• Before starting, preheat the oven to 425°F.
• Wash and dry all produce.
• Bring a large pot of salted water to a boil over high.
• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• To an unlined baking sheet, add peppers, zucchini, half the Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to combine.
• Roast veggies in the middle of the oven for 12-14 min, stirring halfway through, until tender.

• Meanwhile, roughly chop parsley.
• Peel, then mince or grate garlic. 
• Cut or tear mozzarella into 1/2-inch pieces. Pat dry with paper towels.
• To a small bowl, add mozzarella, garlic, half the parsley and 1/4 tsp (1/2 tsp) salt. Season with pepper, then toss to coat. 

• To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
• Reserve 1/2 cup (1 cup) pasta water.
• Strain fusilli, then return to the pot, off heat.
• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer a plate and cover to keep warm.

• Heat the same pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then remaining Italian Herb Spice Blend. Cook for 30 sec, stirring often, until butter melts.
• Add crushed tomatoes and 1/2 tsp (1 tsp) sugar. Bring to a simmer.
• Once simmering, reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until sauce reduces slightly.
• When veggies are done roasting, turn the oven to high broil.

• To the pot with fusilli, add sauce, spinach and roasted veggies.
• Season with salt and pepper, then toss to combine for 1 min, until spinach wilts. (TIP: For a lighter sauce consistency, add some reserved pasta water, 1-2 tbsp at a time, if you like.)
• Transfer pasta to a lightly-oiled 8x8-inch baking dish (9x13-inch for 4 servings).
• Top with marinated mozzarella and Parmesan.
• Broil in the middle of the oven for 4-5 min, until cheese melts and begins to brown.

• Let roasted veggie pasta stand for 5 min, then divide between plates.
• Top plates with chicken.
• Sprinkle remaining parsley over top.

If you've opted to add chicken tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm. Use the same pan to cook sauce in step 4.

Top plates with chicken.

Garnir les assiettes de poulet.