• Before starting, wash and dry all produce.
• Bring a large pot of salted water to a boil over high. 
• Meanwhile, carefully pierce tomatoes with a fork.
• Roughly chop spinach.
• Peel, then finely chop shallot.

• Heat a large non-stick pan over medium. 
• Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add panko. Toast for 3-4 min, stirring often, until golden. (TIP: Keep an eye on panko so it doesn't burn!) 
• Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
• Transfer panko topping to a shallow dish, then carefully wipe the pan clean with paper towel.
  

• Reheat the same pan over medium-high. Add tomatoes and 3 tbsp (6 tbsp) water.
• Cook for 3-4 min, until tomatoes begin to burst and water evaporates.
• Remove from heat.
• To a small bowl, add tomatoes and half the balsamic glaze (use all for 4 servings). Toss to coat, then season with salt and pepper.
• Carefully rinse and wipe the pan clean.
• Pat chicken dry with paper towels. Season with salt and pepper.
• Reheat the pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
• Transfer to a plate and cover to keep warm.

• Reheat the same pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add shallots. Cook for 3-4 min, stirring often, until softened.
• Sprinkle Cream Sauce Spice Blend over shallots. Cook for 1 min, stirring occasionally, until well combined. 
• Reduce heat to medium-low, then add cream, Parmesan and 1/2 cup (1 cup) milk.
• Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
• Remove from heat, then season with pepper and 1/4 tsp (1/2 tsp) garlic salt.

• When sauce is almost done, to the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite. 
• Reserve 1/2 cup (1 cup) pasta water. Strain ravioli, then return to the pot, off heat.
• To the pot with strained ravioli, add sauce, spinach and 1/4 cup (1/2 cup) reserved pasta water. (TIP: For a lighter sauce, add more reserved pasta water, 1-2 tbsp at a time.) 
• Season with salt and pepper, then stir gently for 1-2 min, until ravioli is coated and spinach wilts.
  

• Thinly slice chicken.
• Divide ravioli between bowls and top with chicken.
• Sprinkle with panko topping, then top with balsamic-glazed tomatoes.
• Drizzle any remaining balsamic glaze over top.

If you've opted to add chicken breast tenders, pat chicken dry with paper towels. Season with salt and pepper. Heat the same pan (used to cook tomatoes) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm.

Thinly slice chicken. Top bowls with chicken.