• Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Preheat oven to 450°F.
• Wash and dry all produce.
• Heat a large non-stick pan over medium-high.
• While the pan heats, thinly slice mushrooms.
• When the pan is hot, add 2 tbsp (4 tbsp) butter, then swirl the pan for 1 min, until melted.
• Add mushrooms. Cook for 5-6 min, stirring occasionally, until golden. 
• Season with salt and pepper.
• Add cooking wine. Cook for 1 min, stirring often, until absorbed.

• Sprinkle flour over mushrooms. Cook for 1 min, stirring often, until mushrooms are coated.
• Add cream, broth concentrate and 1/4 cup (1/2 cup) water or milk. Bring to a simmer, then reduce heat to low.
• Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
• Remove from heat, then cover to keep warm.
• Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**

• To the boiling water, add ravioli. Cook for 2-4 min, stirring gently, until tender.
• Reserve 1/4 cup (1/2 cup) pasta water, then drain.

• To the pan with sauce, add spinach and half the Parmesan.
• Season with salt and pepper, then stir for 1 min, until spinach wilts. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)

• Divide ravioli between plates.
• Top with creamy mushroom sauce.
• Thinly slice chicken. Top plates with chicken.
• Sprinkle remaining Parmesan over top.

If you've opted to add chicken breast, preheat oven to 450°F.

Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**

Thinly slice chicken. Top plates with chicken.