Before starting, wash and dry all produce. Add 10 cups warm water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, thinly slice mushrooms. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Cut chicken into 1-inch pieces. Season with salt, pepper and half the Zesty Garlic Blend.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 1 min. Add chicken and mushrooms. Cook until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step!)

Add garlic and Cream Sauce Spice Blend to the pan with chicken and mushrooms. Cook, stirring often, until chicken is coated, 30 sec. Add peas, cream cheese, broth concentrate, cream, remaining Zesty Garlic Blend and 1/4 cup (1/2 cup) water. Bring to a gentle boil. Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 6-8 min. \*\*

Meanwhile, add linguine to boiling water. Cook, stirring occasionally, until tender, 3-4 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to same pot, off heat.

Add Alfredo sauce with chicken and veggies, spinach, reserved pasta water and half the Parmesan to the pot with linguine. Toss to combine until spinach wilts, 1-2 min. Season with salt and pepper, to taste.

Divide chicken linguine between plates. Sprinkle remaining Parmesan over top.