• Before starting, preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry all produce. 
• Slice green onions, keeping green and white parts separate.
• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. 
• Transfer chicken to an unlined baking sheet. 
• Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
• Carefully wipe pan clean.
• Heat the same pan over medium-high.
• When pan is hot, add 1 tbsp (2 tbsp) butter, corn, green onion whites and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cook for 4-5 min, stirring often until corn is golden.

• Sprinkle Cream Sauce Spice Blend over top. Stir to coat corn and green onions.
• Add cream, cream cheese, pesto and 3/4 cup (1 1/2 cups) water. Season with salt and pepper.
• Bring to a simmer. Reduce heat to medium.
• Cook for 3-5 min, stirring occasionally, until sauce thickens slighty.

• Meanwhile, to the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water. Strain tortellini, then add to pan of sauce. Stir to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
• Add spinach. Season with salt and pepper. Stir for 30 sec, until spinach wilts.

• Thinly slice chicken.
• Divide tortellini between bowls.
• Top bowls with chicken. 
• Sprinkle cheddar and remaining green onions over top.

If you've opted to add chicken breasts, before starting, preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Slice green onions, keeping green and white parts separate. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.** Carefully wipe pan clean. Use the same pan to cook veggies.

Thinly slice chicken. Top bowls with chicken.