• Bring a medium pot of salted water to a boil. Wash and dry produce. • Quarter lemon.

• Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. • Reserve 1/4 cup pasta cooking water, then drain. Pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage; cook, stirring frequently, until browned and cooked through, 5-7 minutes. Turn off heat; using a slotted spoon, transfer to a paper-towel-lined plate. Wipe out pan..

• While pasta cooks, heat cream sauce base, stock concentrates, garlic powder, and juice from half the lemon (whole lemon for 4 servings) in a large pan over medium-high heat. Bring to a simmer, then stir in spinach; cook until slightly wilted, 30-60 seconds. Remove pan from heat. • Add drained tortelloni, half the Parmesan, and 2 TBSP butter (4 TBSP for 4) to pan with sauce; toss to coat. (TIP: If needed, stir in pasta cooking water 1 TBSP at a time until pasta is coated in creamy sauce.) Taste and season with salt and pepper. Use pan used for chicken or sausage here. Add chicken or sausage along with drained tortelloni.

• Divide pasta between bowls. Sprinkle with remaining Parmesan. Serve with any remaining lemon wedges on the side.