Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Thinly slice mushrooms.Peel, then mince or grate garlic.Peel, then cut shallot into 1/2-inch pieces.Pat chicken dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until golden-brown and cooked through, 3-4 min per side.** Transfer to a plate.

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, heat 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. Top with chicken.Sprinkle remaining Parmesan over top.