Wash and dry produce.

Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add tomatoes; season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 2-3 minutes. TIP: If tomatoes aren't bursting, gently press them with a spatula to help them along.

Turn off heat; transfer to a plate. Wipe out pan.

Remove and discard any large stems from kale if necessary.

Pat chicken* dry with paper towels. Season all over with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You'll use the remaining Tuscan Heat Spice in the next step.)

Heat a drizzle of olive oil in pan used for tomatoes over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.

Transfer to a cutting board.

While chicken cooks, in a medium pot over medium-high heat, combine beans and their liquid, garlic powder, remaining Tuscan Heat Spice, ½ cup water (1 cup for 4 servings), salt, and pepper. Cook, stirring occasionally, until liquid has thickened and reduced, 4-6 minutes.

Stir in kale and crème fraîche. Grate half the Parmesan block directly into pot. Cook, stirring constantly, until kale is tender, 3-5 minutes.

Remove from heat. Stir in blistered tomatoes. Taste and season with salt and pepper.

Slice chicken crosswise.

Divide stewed white beans and kale between shallow bowls; top with chicken. Add a drizzle of olive oil; grate remaining Parmesan over top. Serve.