• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and thinly slice shallot. Peel and mince or grate garlic.

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1/2 inch thick. Season all over with 1/4 tsp Italian Seasoning (1/2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more!) • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate and tent with foil to keep warm. Wipe out pan.

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add shallot and cook, stirring, until softened and lightly browned, 1-2 minutes. • Stir in spinach and garlic; cook, stirring occasionally, until spinach begins to wilt and garlic is fragrant, 1-2 minutes more.

• Once water is boiling, add agnolotti to pot; cook until al dente and floating to the top, 3-5 minutes. • Reserve 11/2 cups pasta cooking water (3 cups for 4 servings), then drain.

• To pan with veggies, add cheese roux and 1 cup reserved pasta cooking water (11/2 cups for 4 servings); stir to combine. Cook, stirring, until slightly thickened, 2-3 minutes. • Reduce heat to medium low, then stir in cream cheese and half the Parmesan. Taste and season with salt and pepper. Turn off heat.

• Cut chicken into bite-size pieces. • Stir drained agnolotti, half the chicken, and 1 TBSP butter (2 TBSP for 4 servings) into pan with sauce and toss until coated. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time. • Divide pasta between plates; top with remaining chicken and remaining Parmesan. Serve. Chicken is fully cooked when internal temperature reaches 165°.