• Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce. 
• Heat a large non-stick pan over medium. Pat chicken dry with paper towels. Season with salt and pepper.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate.
• Meanwhile, thinly slice mushrooms.
• After removing chicken from pan, increase heat to high.
• Add 2 tbsp (4 tbsp) butter, swirling to melt. Add mushrooms, onions and 2 tbsp water (same for 4 servings). Season with pepper and half the truffle salt.
• Cook for 6-9 min, stirring often, until tender and liquid has absorbed. 

• Sprinkle Cream Sauce Spice Blend over top of veggies. Stir to coat.
• Add cream and 3/4 cups (1 1/4 cups) water.
• Reduce heat to medium. Cook for 3-4 min, stirring occasionally, until sauce has thickened slightly.

• While sauce simmers, to the boiling water, add ravioli. Cook for 2-3 min, stirring occasionally, until tender but still firm to the bite. 
• Reserve 1/4 cup (1/2 cup) pasta water. Strain ravioli, then add directly to the pan with sauce. Stir to coat.
• Add spinach. Cook for 1 min, stirring often, until sauce thickens and spinach wilts. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)

• Thinly slice chicken.
• Divide ravioli between plates. Top with chicken.
• Sprinkle remaining truffle salt over top. 
• Sprinkle goat cheese over top. 
• Using scissors, snip chives over top.

If you've opted to add chicken, heat a large non-stick pan over medium. Pat chicken dry with paper towels. Season with salt and pepper. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate. Meanwhile, thinly slice mushrooms. Use the same pan to cook veggies.

Thinly slice chicken. Top plates with chicken.