Before starting, wash and dry all produce. Cut potatoes into 1-inch pieces.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

Meanwhile, thinly slice mushrooms. Strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop spinach.Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.

Pat chicken dry with paper towels, then cut crosswise into 1-inch slices. Season with half the garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 1 min. Add chicken. Cook until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)

Add mushrooms and onions to the pan with chicken. Cook, stirring occasionally, until veggies are tender-crisp and chicken is cooked through, 4-5 min.\*\*

Sprinkle Gravy Spice Blend over top. Stir to coat. Add 3/4 cup (1 1/2 cups) water, broth concentrate and remaining garlic salt. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 3-4 min. Add spinach. Stir until wilted, 1-2 min. Season with pepper, to taste. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)

If desired, reheat potatoes over medium-low. Roughly mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes, until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with pepper, to taste. Divide smashed potatoes between plates. Top with chicken, veggies and sauce.