• Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce. 
• Heat a large non-stick pan over medium-high.
• While the pan heats, slice green onions, keeping green and white parts separate.
• When the pan is hot, add 1 tbsp (2 tbsp) butter, corn, green onion whites and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cook for 4-5 min, stirring often, until corn is golden.

• Sprinkle Cream Sauce Spice Blend over top. Stir to coat corn and green onions.
• Add cream, cream cheese, pesto and 3/4 cup (1 1/2 cups) water. Season with salt and pepper.
• Bring to a simmer. then reduce heat to medium.
• Cook for 3-5 min, stirring occasionally, until sauce thickens slighty.
• Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
• Heat a second large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**

• Meanwhile, to the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water. Strain tortellini, then add to pan of sauce. Stir to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
• Add spinach. Season with salt and pepper. Stir for 30 sec, until spinach wilts.

• Divide tortellini between bowls.
• Thinly slice chicken.
• Top bowls with chicken. 
• Sprinkle cheddar and remaining green onions over top.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a second large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**

Thinly slice chicken. Top bowls with chicken.