In a large skillet, melt 2 tablespoons Country Crock Spread over medium heat, add chicken and season with salt and pepper.
Cook chicken until brown and cooked all the way through.
Remove chicken from pan, add two more tablespoons of Country Crock Spread and add onions and zucchini and season with more salt and pepper. Saute for 2-3 minutes then remove them from the pan and add to the plate with the chicken.
Pour in 6 cups of chicken broth into the pan and bring to a boil. Add penne and cook until al dente.
Return the chicken and vegetables to the pan and bring to a low simmer.
If you need to add more liquid, add the additional 2 cups of chicken broth. I like to have a lot of sauce so I added the additional 2 cups of broth.
Stir in lemon juice, white wine and heavy cream. Remove from heat and stir in parmesan cheese until melted.
For a thicker sauce, let the pasta sit a few minutes before serving.