Creamy Mushroom and Chicken Breast Lovers' Ravioli

• Add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.
• Reserve 3/4 cup (1 1/2 cups) pasta water, then drain ravioli.

• Meanwhile, reheat the same pan (from step 1) over medium.
• When hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl the pan until melted.
• Add mushrooms and shallots. Cook, stirring occasionally, until mushrooms are golden-brown, 3-4 min.
• Add garlic. Cook, stirring often, until fragrant, 30 sec.
• Season with salt and pepper.

• Sprinkle Cream Sauce Spice Blend into the pan with veggies. Cook, stirring often, until veggies are coated, 30 sec.
• Add cooking wine. Cook, stirring constantly, until mixture is combined and reduces slightly, 30 sec.
• Stir in cream and reserved pasta water, then bring to a simmer.
• Simmer, stirring often, until sauce thickens slightly, 2-3 min.

• Add spinach to the pan with sauce. Cook, stirring often, until spinach wilts, 1 min.
• Add ravioli and half the Parmesan. Gently stir until Parmesan melts and ravioli is coated, 30 sec.
• Season with salt and pepper, to taste.

• Divide ravioli between bowls.
• Thinly slice chicken, then place over ravioli.
• Sprinkle remaining Parmesan over top.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.** Transfer to a plate, then cover to keep warm. Use the same pan to cook mushrooms in step 3.