• Before starting, bring a large pot of salted water to a boil over high. 
• Preheat the broiler to high.
• Wash and dry all produce.
• To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite.
• Reserve 1 cup (2 cups) pasta water.
• Strain penne, then return to the pot, off heat.

• While pasta cooks, peel, then mince or grate garlic.
• Core, then cut pepper into 1/2-inch pieces.
• Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen scissors.)
• To a small bowl, add ricotta, half the Italian Herb Spice Blend and half the garlic. Season with salt and pepper, then stir to combine.
• Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini, peppers and chicken. Season with salt and pepper.
• Cook for 3-5 min, stirring occasionally, until veggies are tender-crisp and chicken is golden and cooked through.** 

• While veggies cook, to a small microwaveable bowl, add remaining garlic and 1 tbsp (2 tbsp) butter. Microwave for 30 sec, until butter melts.
• Season with salt and pepper.
• Cut ciabatta into 4 equal slices (you will have 8 slices for 4 servings), then arrange on a baking sheet.
• Spread garlic butter over top. 

• Sprinkle remaining Italian Herb Spice Blend over the chicken and veggies. Stir to coat.
• Add cream, pesto, stock powder and half the reserved pasta water. Cook for 1 min, stirring often, until simmering.
• To the pan with sauce and veggies, add penne and spinach. Cook for 1-2 min, stirring occasionally, until spinach wilts. (TIP: For a lighter sauce consistency, add remaining reserved pasta water, 1-2 tbsp at a time.) 

• Broil garlic-butter toasts in the middle of the oven for 2-4 min, until golden. (TIP: Keep an eye on buns so they don't burn.)
• Divide pasta and garlic-butter toasts between bowls.
• Dollop garlic-ricotta clouds over top.

If you've opted to add chicken breasts, pat dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.

When the pan is hot, add chicken along with 1/2 tbsp (1 tbsp) oil, zucchini and peppers. Season with salt and pepper. Cook for 3-5 min, stirring occasionally, until veggies are tender-crisp and chicken is golden and cooked through.** Follow the rest of recipe as written.