• Before starting, wash and dry all produce.
• Bring a large pot of salted water to a boil over high. 
• Meanwhile, carefully pierce tomatoes with a fork.
• Roughly chop spinach.
• Peel, then finely chop shallot.

• Heat the same pan over medium. 
• Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add panko. Toast for 3-4 min, stirring often, until golden. (TIP: Keep an eye on panko so it doesn't burn!) 
• Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
• Transfer panko topping to a shallow dish, then carefully wipe the pan clean with paper towel.
  

• Reheat the same pan over medium-high. Add tomatoes and 3 tbsp (6 tbsp) water.
• Cook for 3-4 min, until tomatoes begin to burst and water evaporates.
• Remove from heat.
• To a small bowl, add tomatoes and half the balsamic glaze (use all for 4 servings). Toss to coat, then season with salt and pepper.
• Carefully rinse and wipe the pan clean.

• Meanwhile pat chicken dry with paper towels. Season with salt and pepper.
• Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm. 
• Reheat the same pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add shallots. Cook for 3-4 min, stirring often, until softened.
• Sprinkle Cream Sauce Spice Blend over shallots. Cook for 1 min, stirring occasionally, until well combined. 
• Reduce heat to medium-low, then add cream, Parmesan and 1/2 cup (1 cup) milk.
• Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
• Remove from heat, then season with pepper and 1/4 tsp (1/2 tsp) garlic salt.

• When sauce is almost done, to the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite. 
• Reserve 1/2 cup (1 cup) pasta water. Strain ravioli, then return to the pot, off heat.
• To the pot with strained ravioli, add sauce, spinach and 1/4 cup (1/2 cup) reserved pasta water. (TIP: For a lighter sauce, add more reserved pasta water, 1-2 tbsp at a time.) 
• Season with salt and pepper, then stir gently for 1-2 min, until ravioli is coated and spinach wilts.
  

• Thinly slice chicken.
• Divide ravioli between bowls.
• Top bowls with chicken.
• Sprinkle with panko topping, then top with balsamic-glazed tomatoes.
• Drizzle any remaining balsamic glaze over top.

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Reheat the pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm. Use the same pan to cook sauce.

Thinly slice chicken. Top ravioli with chicken.