Squash Ravioli and Chicken in Cheesy Red Pesto Sauce

Add tomatoes, 1 tbsp (2 tbsp) oil and half the chopped thyme to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until tender, 12-14 min.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on pine nuts so they don't burn!) Transfer toasted pine nuts to a small bowl.

Pat dry chicken with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.** Reuse the same pan to make sauce in step 6.

Meanwhile, add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return ravioli to the same pot, off heat.

Reduce heat to medium. Add 1 tbsp (2 tbsp) butter to the same pan (used in step 2), then swirl the pan to melt. Add garlic and remaining thyme. Cook, stirring often, until fragrant, 30 sec. Add sun-dried tomato pesto, cream cheese and reserved pasta water. Cook, stirring often, until slightly thickened, 2-3 min. Season with salt and pepper.

Add sauce, arugula-spinach mix and half the Parmesan to the pot with ravioli. Stir until arugula-spinach mix is wilted, 1 min. Divide between bowls. Sprinkle with roasted tomatoes, remaining Parmesan and pine nuts.