• Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Preheat broiler to high.
• Wash and dry all produce.
• Heat a large non-stick pan over medium-high.
• While the pan heats, thinly slice mushrooms.
• When the pan is hot, add 2 tbsp (4 tbsp) butter, then swirl the pan for 1 min, until melted.
• Add mushrooms. Cook for 5-6 min, stirring occasionally, until golden. 
• Season with salt and pepper.
• Add cooking wine. Cook for 1 min, stirring often, until absorbed.

• Sprinkle flour over mushrooms. Cook for 1 min, stirring often, until mushrooms are coated.
• Add cream, broth concentrate and 1/4 cup (1/2 cup) water or milk. Bring to a simmer, then reduce heat to low.
• Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
• Remove from heat, then cover to keep warm.

• To the boiling water, add ravioli. Cook for 2-4 min, stirring gently, until tender.
• Reserve 1/4 cup (1/2 cup) pasta water, then drain.
• Pat chicken dry with paper towels. Season with salt and pepper.
• To a foil-linked baking sheet, add chicken and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to coat. Broil in the middle of the oven for 10-12 min, until cooked through.**

• To the pan with sauce, add spinach and half the Parmesan.
• Season with salt and pepper, then stir for 1 min, until spinach wilts. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if you like.)

• Divide ravioli between plates.
• Top with creamy mushroom sauce and chicken tenders.
• Sprinkle remaining Parmesan over top.

If you've opted to add chicken breast tenders, preheat broiler to high.

Pat chicken dry with paper towels. Season with salt and pepper. To a foil-linked baking sheet, add chicken and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to coat. Broil in the middle of the oven for 10-12 min, until cooked through.**

Top plates with chicken tenders.