Preheat the oven to 425 degrees F (220 degrees C).

Place the Frozen Zucchini Blend (20 ounce) in a bowl and toss with Olive Oil (1 tablespoon), Kosher Salt (1 teaspoon), and Ground Black Pepper (1 teaspoon).

Spread the zucchini blend onto a lined sheet pan. Sprinkle the zucchini slices with Shredded Parmesan Cheese (3 ounce).

Bring a pot of salted water to a boil. While the water is heating, pat the chicken breasts dry with paper towels, then season the Boneless, Skinless Chicken Breast (1.5 pound) all over with Kosher Salt (2 teaspoon), Ground Black Pepper (1 teaspoon), and Italian Seasoning (1 tablespoon).

Add Olive Oil (1 tablespoon) to a large saucepan over medium-high heat and cook the chicken breasts for 4 to 5 minutes on each side, until nicely brown. Remove the chicken from the pan and set aside.

Reduce the pan heat to medium. Add the Butter (2 tablespoon) and Garlic Powder (1 teaspoon). When the butter has melted, add the Chicken Stock (½ cup) and bring to a simmer. Use a spatula to scrape up any caramelized bits that have stuck to the bottom of the saucepan. The chicken stock should be reduced by half.

Add the Heavy Cream (1 cup) to the pan.

Add in the Sun-Dried Tomatoes (3 ounce), Kosher Salt (1 teaspoon), and Ground Black Pepper (1 teaspoon). Bring the sauce to a simmer.

Add the chicken breasts back into the saucepan and turn the chicken breasts to coat with sauce. Reduce the heat to low.

Roast the Parmesan zucchini for 12-15 minutes until the zucchini starts to brown.

While the zucchini is roasting, place the Spaghetti (16 ounce) into the boiling water and cook for 9 to 11 minutes.

Using tongs, add the spaghetti, and the remaining Shredded Parmesan Cheese (3 ounce) to the saucepan. Top the spaghetti with the chicken and spoon any additional sauce on top of the chicken. Serve with Garlic Bread (16 ounce).