Before starting, add 10 cups warm water and 1 tbsp salt (use same for 4 ppl) to a large pot. Cover and bring to a boil over high heat. Wash and dry all produce. Roughly chop parsley.Roughly chop spinach.Peel, then cut shallot into 1/4-inch pieces. Drain, then pat roasted red peppers dry with paper towels. Roughly chop.

Pat chicken dry with paper towels, then cut each tender into 1-inch pieces.Season with Zesty Garlic Blend and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp butter per batch.) Cook, flipping occasionally, until cooked through, 5-6 min.\*\*

Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min.Reserve 1/2 cup (1 cup) pasta water. Drain and return rigatoni to the same pot, off heat.

Add shallots to the pan with chicken. Cook, stirring occasionally, until softened, 3-4 min. Sprinkle flour over onions and chicken. Cook, stirring often, until coated, 1 min. Add cream and reserved pasta water, then bring to a boil. Cook, stirring often, until sauce thickens, 2-3 min.

Add chicken and cream sauce, cheese, spinach, roasted red peppers and 1 tbsp (2 tbsp) butter to the pot with rigatoni. Stir until cheese melts, 1 min. Divide rigatoni between bowls.Sprinkle parsley and chili flakes over top, to taste.