• Bring a large pot of salted water to a boil. TIP: While water comes to a boil, move on to Step 2! • Once water is boiling, add tortelloni to pot. Cook until tender and floating to the top, 3-4 minutes. • Turn off heat, leaving tortelloni in hot water (this helps the tortelloni stay warm as you finish cooking). Set aside.

• Pat chicken* dry with paper towels and season all over with garlic powder, half the Italian Seasoning (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. (At this point, start the garlic bread if you have downtime.) TIP: Lower heat if chicken starts to brown too quickly! • Transfer chicken to a cutting board. Once cool enough to handle, slice crosswise.

• Reserve 1⁄2 cup pasta cooking water, then drain tortelloni and return to pot. • Add spinach to pot; season with salt and pepper. Cook over low heat, tossing gently, until mixture is combined and spinach is slightly wilted. • Stir in cream sauce base, cream cheese, and 1 TBSP plain butter (2 TBSP for 4 servings). If needed, stir in splashes of reserved pasta cooking water until everything is coated in a creamy sauce.

• Halve and toast baguette; spread cut sides with as much garlic herb butter as you like. • Sandwich baguette halves back together and cut in half crosswise (you’ll end up with four pieces; eight pieces for 4 servings). • Divide tortelloni between plates and top with sliced chicken; dollop chicken with sun-dried tomato paste. Serve with garlic bread on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***