• Bring a large pot of salted water to a boil. Wash and dry produce. • Remove and discard any large stems from kale; chop half the leaves into bite-size pieces (all for 4 servings). Dice tomato into 1/4-inch pieces. Peel and mince garlic. Quarter lemon.

• Once water is boiling, add ravioli to pot. Immediately reduce to a low simmer. Cook, stirring occasionally, until ravioli are tender and floating to the top, 3-4 minutes. • Reserve 1/2 cup pasta cooking water, then drain and set aside.

• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add chopped kale and tomato; season with half the Tuscan Heat Spice (all for 4 servings), 1/4 tsp salt (1/2 tsp for 4), and a pinch of pepper. Cook, stirring occasionally, until tender, 5-7 minutes. • Add garlic; cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate and 1/4 cup reserved pasta cooking water (1⁄3 cup for 4); cook, stirring, until sauce has thickened, 1-2 minutes. • Remove from heat; stir in cream cheese, 2 TBSP butter (4 TBSP for 4), and a squeeze of lemon juice until melted and combined. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time. While veggies cook, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.

• Gently stir drained ravioli into pan with sauce until coated. • Divide ravioli between plates and serve with remaining lemon wedges on the side. Thinly slice chicken crosswise; stir into pan along with ravioli.