• Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Preheat oven to 450°F.
• Wash and dry all produce.
• To the boiling water, add penne. Cook for 12-14 min, adding corn halfway through, until penne is tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water.
• Strain penne and corn, then return to the pot, off heat.

• Meanwhile, peel, then cut shallot into 1/2-inch pieces. 
• Peel, then mince or grate garlic. 
• Trim sugar snap peas, then cut in half. 
• Core, then cut pepper into 1/4-inch slices. 
• Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **

• Heat a large non-stick pan over medium-high. 
• When hot, add 1 tbsp (2 tbsp) butter and 1/2 tbsp (1 tbsp) oil. Swirl the pan to melt butter. 
• Add peppers, shallots and snap peas. Cook for 3-4 min, stirring often, until softened. 
• Add garlic and Italian Herb Spice Blend. Cook for 1-2 min, stirring constantly, until fragrant. 

• To the pan, add cream cheese, stock powder, cream and reserved pasta water. Cook for 2-3 min, stirring often, until cream cheese is melted and sauce thickens slightly.
• Season with salt and pepper. 

• To the pot with penne and corn, carefully pour in veggie sauce. 
• Stir to combine. 
• Season with salt and pepper, if you like. 
• Divide pasta primavera between bowls. 
• Thinly slice chicken. Top bowls with chicken.
• Sprinkle with Parmesan cheese.

If you've opted to add chicken breasts, preheat oven to 450°F.

Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **

Thinly slice chicken. Top bowls with chicken.