If you received raw pasta, bring 8 cups water to a boil in a pot. Once boiling, cook until al dente, 8-13 minutes. Remove from burner. Drain pasta in a colander/strainer and set aside. Wait until last step to add pasta and stir to combine.

Trim zucchini ends, halve lengthwise, and cut into 1/4” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Combine panko and half the cheese (reserve remaining for pasta) on a plate. Spread into an even layer.

Pat chicken dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Spread mayonnaise evenly on one side of each cutlet. Place chicken, mayonnaise-side down, onto panko mixture, pressing firmly to adhere. Let sit, 2 minutes.

Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.

Add chicken, panko-side down first, to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side, replenishing oil if necessary.

Cutlet thickness may vary. If you receive a thinner cutlet, we recommend checking for doneness sooner. Remove from burner.

While chicken cooks, continue recipe.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add zucchini to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.

Add tomatoes and minced garlic and parsley and stir occasionally until softened, 2-3 minutes.

Add pasta, pesto, remaining cheese, onion salt, 1/4 tsp. pepper, a pinch of salt, and 1/4 cup water to hot pan. (Add pasta only if you received pre-cooked pasta. If you received raw pasta, please refer to Step 1 and add boiled pasta from Step 1.) Stir often until heated through, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping pasta with chicken. Slice chicken, if desired. Bon appétit!