• Wash and dry produce. • Bring a small pot (medium pot for 4) of salted water to a boil. • Pat chicken* dry; season all over with garlic powder, salt, and pepper. • Drizzle oil in a hot large pan. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a plate to rest. TIP: While chicken cooks, move on to the next step!

• Once water is boiling, add ravioli to pot; cook for 1 minute. • When ravioli has cooked 1 minute, stir in peas. Cook, stirring occasionally, until ravioli are tender and floating to the top, 2-3 minutes more. Reserve 1/2 cup pasta cooking water, then drain. Return ravioli and peas to pot. • While ravioli and peas cook, zest and quarter lemon.

• Return pot with ravioli and peas to stovetop over low heat. Gently stir in cream sauce base and juice from half the lemon (whole lemon for 4). Season with pepper. • Cook, stirring occasionally, until ravioli are coated in a creamy sauce, 2-4 minutes. TIP: Add splashes of reserved pasta cooking water if sauce seems too thick.

• Dice burrata into pieces; sprinkle over chicken and ravioli and peas. • Top each serving with a drizzle of olive oil; garnish with lemon zest and season with salt and pepper. Serve. Chicken is fully cooked when internal temperature reaches 165°.