lightning prep

If you’re mad for mushrooms, a fan of fungi, or crazy for creminis, this pasta will treat you right: it’s loaded with ’shroom slices. They’re the flavor backbone of this recipe, bringing all those deep, earthy flavors that you know and love. We’ve added springy cavatappi spirals, a creamy garlic herb sauce, and a sprinkling of Parmesan cheese (mushrooms, pasta, and dairy are pretty much best friends, after all). Get ready for this umami bomb to make waves at your dinner table.

Creamy Dreamy Mushroom Cavatappi with Scallions & Parmesan

unit Scallions

Button Mushrooms

Cavatappi Pasta

Flour

Milk

Cream Cheese

Garlic

Parmesan Cheese

Olive Oil

Butter

Salt

Pepper

Italian Seasoning

• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Trim and slice mushrooms into ¼-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wash out pan.

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

• Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for mushrooms over medium-high heat. Add scallion whites, garlic, and Italian Seasoning; cook until fragrant and softened, 1 minute. • Add flour and cook, stirring, until lightly browned, 1-2 minutes. • Whisk in milk and 1⁄3 cup pasta cooking water (½ cup for 4), breaking up any flour clumps. Simmer until slightly thickened, 3-4 minutes.

• Stir cream cheese into pan with sauce until melted. • Stir in mushrooms, cavatappi, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

• Divide pasta between bowls and sprinkle with Parmesan and scallion greens. Serve.

Salsa fresca is our favorite way to feel warm weather vibes all year round. It’s juicy and tangy with a touch of heat, making it the perfect complement to crispy, turmeric-and-cumin-spiced barramundi. The feisty fillets are served on top of steamy yellow rice and blanketed in lime crema and said salsa. No matter the temperature, one bite of this delicious dish will make everything feel a whole lot sunnier.

Baja Barramundi with Yellow Rice & Salsa Fresca

unit Tomato

Cilantro

unit Lime

unit Chili Pepper

Jasmine Rice

unit Veggie Stock Concentrate

Sour Cream

Cumin

Barramundi

Vegetable Oil

Turmeric

• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato. Mince cilantro. Zest and quarter lime. Mince chili.

• Melt 1 TBSP butter in a small pot over medium-high heat. Add half the scallion whites and ¼ tsp turmeric (½ tsp for 4 servings); cook until fragrant, about 1 minute. (You’ll use more turmeric later.) • Stir in rice, ¾ cup water (1½ cups for 4), stock concentrate, and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, in a medium bowl, combine tomato, cilantro, remaining scallion whites, and juice from half the lime. Season with salt and pepper. If you like your salsa spicy, stir in chili to taste.

• In a small bowl, combine sour cream, a big squeeze of lime juice, and as much lime zest as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• In a second small bowl, combine cumin and ¼ tsp turmeric (½ tsp for 4 servings). • Pat barramundi* dry with paper towels. Season all over with salt and pepper. Season flesh sides with spice mixture. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi skin sides down and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more.

• Fluff rice with a fork; stir in scallion greens and 1 TBSP butter (2 TBSP butter for 4 servings). Season with salt and pepper. • Divide rice between plates. Top rice with barramundi; garnish with salsa fresca and crema. Serve with any remaining lime wedges on the side.

Are you the type of person who only goes to events because of the fact that buffalo wings may be present? We’re with you, and that’s why our chefs took the beloved dish from messy app to epic weeknight dinner. First, chicken is coated in a cheesy, Frank’s Red Hot spiced panko mixture. It’s roasted to juicy, crunchy perfection, then drizzled with creamy buffalo-style sauce. Oh, and did we mention there’s buttery roasted broccoli and sour cream and scallion mashed potatoes on the side?! Yeah, it’s safe to say this dish is a slam dunk/home run/total dinner goals.

Buffalo-Spiced Crispy Chicken Breasts with Mashed Potatoes, Buttery Broccoli, & a Honey Drizzle

Broccoli Florets

7.2 g Frank's RedHot® Original Seasoning Blend

Panko Breadcrumbs

Monterey Jack Cheese

Chicken Breasts

Yukon Gold Potatoes

Honey

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine half the sour cream, ½ tsp Frank’s Seasoning (1 tsp for 4), and a big pinch of salt. (You’ll use the rest of the sour cream and seasoning later.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave safe bowl; microwave until melted, 30-45 seconds. Stir in panko, Monterey Jack, remaining Frank’s Seasoning, and a big pinch of salt and pepper.

• Dice potatoes into ½-inch pieces. • Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return empty pot to low heat. Add a drizzle of oil and scallion whites; cook until softened, 1-2 minutes. • Return potatoes to pot. Mash with 1 TBSP butter (2 TBSP for 4 servings) and remaining sour cream until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Remove from heat; keep covered until ready to serve.

• While potatoes cook, pat chicken* dry with paper towels and season all over with salt and pepper. • Place on one side of a lightly oiled baking sheet. (For 4 servings, spread chicken out across entire sheet.) Mound tops of chicken breasts with panko mixture, pressing firmly to adhere (no need to coat the undersides).

• Toss broccoli on opposite side of sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, add broccoli to a second baking sheet; roast chicken on top rack and broccoli on middle rack.) • Roast on top rack until chicken is golden brown and cooked through and broccoli is slightly crispy, 18-22 minutes. TIP: If broccoli is done before chicken, remove from sheet and continue roasting chicken.

• Transfer roasted broccoli to a large bowl; toss with 1 TBSP butter. • Divide potatoes, chicken, and broccoli between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve both on the side for dipping). Sprinkle potatoes and chicken with scallion greens and serve.

A flavorful homemade curry for dinner can be just as easy as a grilled cheese or quick stir-fry, and this recipe is perfect proof. Chicken breast strips are seared until browned, then coated in tomato paste, chili flakes, and aromatic spices. It’s all simmered in creamy, nutty, mildly sweet coconut milk, then finished with bite-sized pieces of sautéed kale. Spoon it all over steamy basmati rice for soaking up every last drop of curry.

Coconut Curry Chicken with Kale over Basmati Rice

Basmati Rice

Kale

Chicken Breast Strips

Tomato Paste

Curry Powder

Paprika

Chili Flakes

Coconut Milk

Sugar

• In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 1½ cups water.

• While rice cooks, wash and dry produce. • Remove and discard any large stems from kale. • Heat a large drizzle of oil in a large pan over medium-high heat. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat; transfer to a plate. • TIP: Add a splash of water to help soften kale, if necessary.

• While kale cooks, pat chicken* dry with paper towels and season all over with salt and pepper. • Once kale is done, heat a drizzle of oil in same pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Reduce heat to medium.

• Add tomato paste, curry powder, and paprika to pan with chicken. Add a pinch of chili flakes if you like things spicy. • Cook, stirring, until chicken is fully coated and spices are fragrant, 1 minute.

• Stir in coconut milk, ¼ cup water, 2 tsp sugar, 1 TBSP butter, and a big pinch of salt. Bring to a simmer, then reduce heat to low. Cook until thickened, 2-3 minutes more. • Add kale and sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat. • 4 SERVINGS: Use 1/3 cup water, 4 tsp sugar, and 2 TBSP butter.

• Fluff rice with a fork and season with salt and pepper; divide between bowls. • Top rice with coconut curry chicken and sprinkle with a pinch of chili flakes if desired. Serve.

Forget takeout: The path to sweet-spicy-savory dinner bliss is as simple as breaking out a frying pan. In this recipe, ground pork and green beans are coated in a tantalizingly tangy, spicy, sweet, and savory sauce of hoisin, soy, lime juice, and sriracha. Everything comes together over a bed of steamy rice and is topped with a sprinkle of peanuts for crunch—in just 15 minutes, from start to finish. You’re not dreaming—this is dinner!

Hoisin Sriracha Pork Stir-Fry with Green Beans & Peanuts

Green Beans

Cornstarch

Hoisin Sauce

Soy Sauce

Sriracha

Pork

unit Microwavable Rice

Peanuts

• Wash and dry all produce. • Trim green beans if necessary, then halve crosswise. (TIP: To do this quickly, line up several beans and slice at once.) Quarter lime. • In a small bowl, whisk together ¾ cup cold water (1¼ cups for 4 servings) and cornstarch until dissolved. Whisk in hoisin, soy sauce, a big squeeze of lime juice to taste, and as much sriracha as you like.

• Heat a drizzle of oil in a medium, preferably nonstick, pan (use a large pan for 4 servings) over medium-high heat. Add pork* and cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking in step 4).

• Meanwhile, place green beans in a medium microwave-safe bowl with a splash of water. Cover bowl tightly with plastic wrap; microwave until green beans are slightly tender, 1-2 minutes. Set aside. • Partially open top of rice package; microwave for 90 seconds.

• Carefully drain green beans, then add to pan with pork. Season with a pinch of salt and pepper. Cook, stirring, until pork is cooked through and beans are just tender, 2-3 minutes. • Pour in sauce; bring to a boil, scraping up any browned bits from bottom of pan. Reduce to a low simmer and cook until thickened, 2-3 minutes more. Turn off heat. • Divide rice between bowls and top with stir-fry. Sprinkle with peanuts and serve with any remaining lime wedges on the side.

We’re all about chimichurri these days. Why, you ask? Well, mystery asker, it’s bright, tangy, herbaceous, and so versatile. Cilantro, garlic, lemon, cumin, and chili flakes provide punchy flavors that lift everything they touch to new delicious heights. This week, the magical sauce is drizzled over crispy barramundi fillets. On the side, we’re serving garlic herb butter couscous and lemony roasted carrots. The flavors are so harmonious, once you take a bite, you may find it impossible to put your fork down.

Chimichurri Barramundi with Lemony Carrots & Garlic Herb Couscous

Carrots

Lemon

Israeli Couscous

Garlic Herb Butter

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Finely chop cilantro. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Peel and mince or grate garlic.

Toss carrots on a foil-lined baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until golden brown and softened, 20-25 minutes.

While carrots roast, in a small bowl, combine cilantro, half the cumin (you’ll use the rest later), half the lemon zest, juice from half the lemon (whole lemon for 4 servings), 2 TBSP olive oil (4 TBSP for 4), and up to half the garlic to taste. Season with salt, pepper, and chili flakes to taste.

Heat a small pot over medium-high heat. Add 1 TBSP plain butter (2 TBSP for 4 servings), couscous, and remaining garlic. Cook, stirring often, until garlic is fragrant and couscous is lightly toasted, 1-2 minutes. Stir in ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until al dente, 6-8 minutes. Keep covered off heat until ready to serve.

While couscous cooks, pat barramundi dry with paper towels. Season generously with remaining cumin, salt, and pepper. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi and cook until opaque and cooked through, 4-6 minutes per side. Turn off heat.

Fluff couscous with a fork; stir in garlic herb butter and season with salt and pepper. Toss carrots with remaining lemon zest. Divide couscous, carrots, and barramundi between plates. Top barramundi with chimichurri. Serve with remaining lemon wedges on the side.

Forget takeout: the path to sweet-spicy-savory dinner bliss is as simple as breaking out a frying pan! In this recipe, ground pork and green beans are coated in tantalizing szechuan sauce and peanuts are transformed into the perfect crunchy topping thanks to a sugary coating. Everything comes together over a bed of steamy rice mixed with warm, sizzly ginger—in 30 minutes, no less! The results? A symphony of flavors and textures that are so delicious, you might just lick the plate.

Szechuan Pork & Green Bean Stir-Fry with Peanuts & Jasmine Rice

thumb Ginger

Szechuan Paste

Sweet Soy Glaze

Wash and dry all produce. Peel and mince or grate ginger. Trim green beans, if necessary; cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 1 minute. Stir in rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, add green beans and a splash of water to a medium microwave-safe bowl; cover with plastic wrap. Microwave until tender, 1-2 minutes. Drain. Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl.

Wash out pan used for peanuts. Heat a large drizzle of oil in pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned, 4-6 minutes (it’ll cook through in the next step).

Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar (2 tsp for 4) into pan with pork. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant and pork is cooked through, 1-2 minutes. (TIP: If scallions brown too quickly, reduce heat to medium low.) Stir in Szechuan paste, sweet soy glaze, and ¼ cup water (⅓ cup for 4). Cook, stirring, until everything is thoroughly coated, 1-2 minutes more. Turn off heat.

Fluff rice with a fork and season with salt and pepper. Divide between bowls. Taste and season pork stir-fry with salt and pepper; spoon over rice. Sprinkle with scallion greens and peanuts. Serve.

Love chicken alfredo? Then you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons more flavor infused into every bite. There’s Italian-spiced chicken, tender zucchini, and al dente spaghetti all coated in a creamy, cheesy, lemon-spiked sauce. It’s hearty yet light and guaranteed to put a smile on any pasta-lover’s face.

Italian Chicken over Lemony Spaghetti with Zucchini & Chili Flakes

unit Zucchini

Spaghetti

unit Chicken Stock Concentrate

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Peel and mince garlic. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both).

• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain. Keep empty pot handy for use in step 5.

• Meanwhile, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini; cook, stirring occasionally, until browned and softened, 4-6 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

• While zucchini cooks, pat chicken* dry with paper towels and season all over with Italian Seasoning, salt, and pepper. • Once zucchini is done, heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Turn off heat; transfer to a cutting board to rest. Once cool enough to handle, slice chicken crosswise.

• Heat a drizzle of olive oil in pot used for spaghetti over medium-high heat. Add garlic, half the lemon zest, and a pinch of chili flakes. Cook, stirring, until fragrant, 30 seconds. • Stir in ½ cup reserved pasta cooking water (¾ cup for 4 servings), stock concentrate, and juice from half the lemon. Simmer until thickened, 1-2 minutes. Turn off heat.

• Add spaghetti, zucchini, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) to sauce; toss to coat. Add half the Parmesan; season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is thoroughly coated in sauce. • Divide between bowls and top with chicken. Top with remaining Parmesan and lemon zest, and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty darn delicious. We’re serving up succulent pork tenderloin with roasted green beans and savory couscous. To finish things off, the pork is drizzled with a life-affirming creamy dill sauce. Talk about a dream come true!

Creamy Dill Pork Tenderloin with Couscous & Green Beans

Dill

Pork Tenderloin

Dijon Mustard

• Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry all produce. • Trim green beans if necessary. Pick and roughly chop fronds from dill.

• Pat pork* dry with paper towels; season generously with salt and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Turn off heat; transfer to prepared baking sheet.

• Add green beans to baking sheet with pork; toss with a drizzle of olive oil, salt, pepper, and chili flakes to taste. • Roast on top rack until green beans are tender and pork is cooked through, 12-15 minutes. • Remove from oven and transfer pork to a cutting board to rest for 5 minutes.

• Meanwhile, add couscous and 1 TBSP butter (2 TBSP for 4 servings) to a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes. • Add ¾ cup water (1½ cups for 4), half the stock concentrates (you’ll use more in the next step), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. TIP: Drain excess water if necessary. • Keep covered off heat until ready to serve.

• While couscous cooks, heat pan used for pork over medium-high heat. Add remaining stock concentrates and ¼ cup water (1⁄3 cup for 4 servings); bring to a simmer and cook 1-2 minutes. • Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from pork. Season with salt and pepper.

• Fluff couscous with a fork and season with salt and pepper. • Slice pork crosswise. • Divide couscous, pork, and green beans between plates. Spoon sauce over pork and sprinkle with remaining dill and chili flakes to taste. Serve.

We’re big fans of pan sauces because they’re an easy way to add tons of restaurant-level flair to your dish. Here, tangy lemon juice, punchy Dijon, sour cream, and fresh chives mingle to create a condiment that takes seared chicken to the next level. On the side, there’s zesty lemon rice and a green salad that’s bursting with crispy pieces of apple—because you only deserve the best!

Creamy Chive Chicken with Lemony Rice & Dijon Apple Salad

unit Apple

Chives

Chicken Cutlets

Mixed Greens

• Wash and dry all produce. • Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Mince chives. Halve and core apple; quarter one half lengthwise, then thinly slice crosswise into triangles (quarter and slice whole apple for 4).

• In a small pot, combine rice, ¾ cup water (1½ cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a medium bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, half the mustard (you’ll use the rest later), ½ tsp sugar (1 tsp for 4), salt, and pepper. Stir in half the chives. Set aside.

• Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.

• Heat same pan over medium-high heat. Add stock concentrate, remaining mustard, ¼ cup water (1⁄3 cup for 4 servings), and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Turn off heat. • Stir in sour cream and remaining chives. (TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.) Season with salt and pepper.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lemon zest. Season with salt and pepper. • Add mixed greens and sliced apple to bowl with dressing. Season with salt and pepper; toss to combine. • Divide chicken, rice, and salad between plates. Drizzle chicken with sauce. Cut remaining lemon into wedges and serve on the side.

If you’re mad for mushrooms, a fan of fungi, or crazy for creminis, this pasta will treat you right: It’s loaded with ’shroom slices! They’re the flavor backbone of this recipe along with rich mushroom stock, bringing all those deep, earthy flavors that you know and love. We’ve added al dente penne, a lemony, chive-flecked crème fraîche sauce, zucchini and tomatoes, and a sprinkling of Parmesan cheese. Get ready for this umami-packed dish to hit your dinner table.

Silky Sicilian Penne tossed with Zucchini, Mushrooms & Tomatoes

Cremini Mushrooms

Grape Tomatoes

Penne Pasta

unit Mushroom Stock Concentrate

Crème Fraîche

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Trim and thinly slice mushrooms. Halve tomatoes. Mince chives. Quarter lemon.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes. • Transfer to a medium bowl.

• Heat a large drizzle of olive oil in pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, 5-7 minutes. • Turn off heat; season with salt and pepper, then transfer to bowl with zucchini. Wash out pan.

• Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain well.

• While penne cooks, heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of olive oil in pan used for mushrooms over medium-high heat. Add tomatoes and season with 1 tsp Italian Seasoning (2 tsp for 4), salt, and pepper. Cook, stirring, until tomatoes are softened, 2-4 minutes. • Stir in half the chives and juice from half the lemon. Reduce heat to low, then stir in stock concentrate and ¼ cup reserved pasta cooking water (1⁄3 cup for 4). • Whisk in crème fraîche; season with salt and pepper.

• Add zucchini, mushrooms, and drained penne to pan with sauce; stir to combine. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. TIP: If necessary, add more pasta cooking water a splash at a time until penne is coated in a creamy sauce. • Divide pasta between bowls. Sprinkle with Parmesan and remaining chives. Serve with remaining lemon wedges on the side.

If you’re mad for mushrooms, a fan of fungi, or crazy for creminis, this pasta will treat you right: It’s loaded with ’shroom slices. They’re the flavor backbone of this recipe, bringing all those deep, earthy flavors that you know and love. We’ve added pan-roasted chicken strips seasoned with Italian herbs, springy cavatappi spirals, a creamy sauce, and a sprinkling of Parmesan cheese and scallions. Get ready for the oohs and ahhs from your lucky fellow diners.

Creamy Chicken & Mushroom Cavatappi with Parmesan & Scallions

Cream Sauce Base

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

• Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain.

• Meanwhile, heat a drizzle of olive oil and 1 TBSP butter in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and softened, 2-3 minutes. • Push to one side of pan; add another drizzle of olive oil to empty side.

• While mushrooms cook, pat chicken* dry with paper towels and season all over with Italian Seasoning, salt, and pepper. • Once mushrooms are browned and softened, add chicken to empty side of pan; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Stir in scallion whites and garlic; cook until fragrant, 1 minute.

• Add cream sauce base (TIP: Cut top off carton to open fully; transfer contents using a spoon or spatula to scrape sauce from carton sides) and stock concentrate to pan; stir to combine. • Bring to a simmer, then reduce heat to low. Season with salt and pepper.

• Add drained cavatappi, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) to pan; toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper. • Divide between bowls; top with scallion greens and remaining Parmesan. Serve.

Love alfredo? Then you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons more flavor infused into every bite. There’s roasted broccoli, crispy bacon, and al dente spaghetti all coated in a creamy, garlicky, cheesy-as-all-get-out sauce. It’s guaranteed to put a smile on any pasta-lover’s face.

Bacon & Cream Supreme Spaghetti with Broccoli

Bacon

Cheese Roux Concentrate

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary.

• Toss broccoli on one side of a baking sheet with a drizzle of olive oil; season with salt and pepper. Place bacon* on empty side of sheet. (For 4 servings, divide between 2 baking sheets; roast bacon on top rack and broccoli on middle rack.) • Roast on top rack until broccoli is tender and bacon is crispy, 15-20 minutes. TIP: If bacon is done before broccoli, remove from sheet and continue roasting broccoli. • Once bacon is cool enough to handle, chop into bite-size pieces.

• While everything roasts, add spaghetti to pot of boiling water. Cook until al dente, 9-11 minutes. • Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain.

• Once bacon and broccoli are done, heat pot used for pasta over medium heat. Add cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4 servings); whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low and whisk in cream cheese.

• Add spaghetti, garlic herb butter, and half the Parmesan (save the rest for serving) to pot with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce, 1-2 minutes. (TIP: If necessary, stir in more pasta cooking water a splash at a time.) Taste and season with salt and pepper.

• Stir bacon and broccoli into pasta, then divide pasta between plates. Sprinkle with remaining Parmesan and serve.

Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. This week, they went all out by coating cutlets in Italian herbs, then searing for an eye-catching crust and roasting with a blanket of mozzarella until the meat is tender and the cheese is melty. It’s all perched atop twirly garlic herb butter spaghetti, then spooned with a warm balsamic tomato topping that’s laced with fresh parsley and chives. You’d be chicken not to try it.

Balsamic Tomato & Herb Chicken over Buttery Garlic Spaghetti

Roma Tomato

unit Green Herb Blend

Mozzarella Cheese

Balsamic Vinegar

• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. • Finely dice tomato. Thinly slice chives. Pick parsley leaves from stems; finely chop leaves.

• Pat chicken* dry with paper towels. Season with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Italian Seasoning later.) • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. • Transfer to a baking sheet. Top with half the mozzarella (save the rest for serving). • Bake on top rack until chicken is cooked through and cheese has melted, 9-11 minutes.

• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for step 5.

• While pasta cooks, heat a drizzle of olive oil in pan used for chicken over medium-high heat. Add tomato and remaining Italian Seasoning. Cook, stirring, until slightly softened, 1-2 minutes. • Stir in vinegar and ¼ tsp sugar (½ tsp for 4 servings). Simmer until mixture is slightly thickened, 1 minute. • Remove from heat and stir in 1 TBSP plain butter (2 TBSP for 4) until melted. Stir in chives and chopped parsley; season with salt and pepper. Turn off heat.

• Heat pot used for pasta over low heat. Add drained spaghetti, garlic herb butter, 2 TBSP reserved pasta cooking water (4 TBSP for 4 servings), and 1 TBSP plain butter. Toss to thoroughly combine. • Season generously with salt and pepper.

• Slice chicken crosswise if desired. • Divide spaghetti between bowls and top with chicken. Spoon balsamic tomato over chicken. Sprinkle with remaining mozzarella and serve.

A bowl of pasta never fails to satisfy—it’s quick, carby, comforting, and our total go-to for a cozy meal. When you add sweet Italian chicken sausage, green peas, tomato, and Parmesan to the equation, you’ve reached another level of deliciousness entirely. Ready to enjoy bite after bite of al dente rigatoni cloaked in a creamy, dreamy lemon garlic sauce? We thought so.

Chicken Sausage Rigatoni Napoletano with Peas, Chili Flakes & Creamy Garlic Sauce

Rigatoni Pasta

Peas

Italian Chicken Sausage Mix

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Cut tomato into ½-inch-thick wedges. Peel and finely chop garlic. Zest and quarter lemon.

• Once water is boiling, add rigatoni to pot. Cook until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water. • In the last 2 minutes of cooking, add peas to same pot and cook until tender. Drain.

• Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll cook through later). Season with salt and a pinch of chili flakes.

• Add tomato and garlic to pan with sausage. Cook, stirring occasionally, until tomato is slightly softened, 1-2 minutes. • Cut top off carton of cream sauce to open fully; pour contents into pan. Using a spoon or spatula, scrape any remaining sauce from carton into pan.

• Pour in ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until sauce is slightly thickened and sausage is cooked through, 2-3 minutes. Reduce heat to low. • Stir in half the Parmesan (save the rest for serving) and 1 TBSP butter (2 TBSP for 4) until melted. • Add lemon juice and zest to taste. Season with salt and pepper.

• Add rigatoni and peas to pan with sauce; toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce. (For 4 servings, you may need to transfer everything into large pot.) • Divide pasta between bowls and top with remaining Parmesan and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.

A big bowl of pasta never fails to satisfy—it’s quick, carby, comforting, and our go-to no matter the weather. When you add a rich ground beef sauce laced with sweet carrots, cream cheese, butter, parsley, and Parmesan, you’ve reached another level of deliciousness entirely. Ready to enjoy bite after bite of twirly cavatappi cloaked in this flavor-boosted Bolognese? We thought so.

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