Pan-seared white chicken breast, squash, zucchini and a mix of summer veggies in a smooth and zesty lemon sauce. Served over penne pasta. Cooking Instructions Slow Cooker Instructions Cook for 4-6 hours on low heat. Boil pasta in a separate pot for 7-12 minutes, then serve with the rest of the dish. Boil in Bag Instructions Boil a pot of water, then place the frozen meal bag into the pot. Cook for 20-30 minutes. Make sure the bag is submerged in water and not touching the pot, any plastic touching the pot will burn. Boil pasta in a separate pot for 7-12 minutes, then serve with the rest of the dish. Instant Pot/Pressure Cooker Instructions Cook for 10-15 minutes from frozen or 8-12 minutes thawed. Boil pasta in a separate pot for 7-12 minutes, then serve with the rest of the dish. Stovetop Instructions Completely defrost the meal, then pour contents into a non-stick pan. Cook for 15-20 minutes over medium heat. Boil pasta in a separate pot for 7-12 minutes, then serve with the rest of the dish.