• Bring a medium pot of water to a boil. Wash and dry produce. • Halve, peel, and roughly chop shallot. • Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tortelloni float to the top, 3-4 minutes. Reserve 1 cup pasta cooking water, then drain.

• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add tomatoes and cook, stirring occasionally, until blistered, 1 minute. • Transfer tomatoes to a plate. Reserve pan.

• Open package of chicken and drain off any excess liquid. • Heat a drizzle of oil in pan used for tomatoes over medium-high heat. Add chicken and shallot; season with salt, pepper, and as many chili flakes as you like. Cook, stirring occasionally, until shallot has softened and chicken is cooked through, 4-6 minutes.

• Add spinach to pan with chicken. Cook, stirring, until spinach has wilted, 2-3 minutes (Depending on the size of your pan, you may need to add spinach in batches.) • Add drained tortelloni, charred tomatoes, pesto, 1⁄4 cup reserved pasta cooking water, and 1 TBSP butterto pan (use 1⁄3 cup reserved pasta cooking water and 2 TBSP butter for 4 servings). Cook, stirring, until evenly combined. (If pasta seems dry, add another splash of reserved pasta cooking water until desired consistency is reached.) Taste and season with salt and pepper.

• Halve baguette lengthwise; toast until golden brown. • Spread cut sides of baguette with half the garlic herb butter(all for 4 servings). Halve garlic bread on a diagonal.

• Divide tortelloni between shallow bowls and serve with garlic bread on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***