• Heat a large non-stick pan over medium-high heat.
• While the pan heats, thinly slice mushrooms.
• When the pan is hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted, 1 min.
• Add mushrooms. Cook, stirring occasionally, until golden-brown, 5-6 min.
• Season with salt and pepper.
• Add cooking wine. Cook, stirring often, until absorbed, 1 min.
• Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. 
• Heat another large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**                 

• Sprinkle flour over mushrooms. Cook, stirring often, until mushrooms are coated, 1 min.
• Add cream, broth concentrate and 1/4 cup (1/2 cup) water or milk. Bring to a simmer, then reduce heat to low.
• Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
• Remove from heat, then cover to keep warm.

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

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

• Divide ravioli and chicken between bowls.
• Top with creamy mushroom sauce.
• Sprinkle remaining Parmesan over top.

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. 
Heat another large non-stick pan over medium-high heat. 
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**                                          

Arrange chicken on top of plated ravioli.