• Bring a large pot of salted water to a boil. Wash and dry produce. • Remove and discard any large stems from kale; roughly chop leaves. Peel and mince or grate garlic. Zest and quarter lemon. • Open package of chicken* and drain off any excess liquid; season all over with salt, pepper, and half the Tuscan Heat Spice (all for 4 servings). **Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.**

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water, then drain.

• While pasta cooks, heat a drizzle of olive oil in a large pan over medium- high heat. Add kale and a splash of water. Cook until kale is wilted and very tender, 5-7 minutes. TIP: If necessary, cook kale in batches. • Stir in garlic and cook until fragrant, 30 seconds; add lemon zest. Season with salt and pepper. • Transfer to a plate.

• Heat a drizzle of olive oil in pan used for kale over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Transfer kale to pan with chicken and reduce heat to medium low. Stir in cream sauce base, stock concentrate, and 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings). Bring to a simmer and cook until sauce is combined and thickened, 2-3 minutes.

• Add drained spaghetti and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce; toss to combine. Add a squeeze of lemon juice. Season with salt and pepper. If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide pasta between bowls and top with Parmesan. Serve with remaining lemon wedges on the side. ***Shellfish is fully cooked when internal temperature reaches 145°.***