Chicken Sausage & Lemon Spinach Ravioli

• Place bell pepper and tomato on a baking sheet. Drizzle with olive oil and season with salt and pepper. Arrange bell pepper cut sides down. • Roast on middle rack until veggies are softened and browned, 20-25 minutes. • Let bell pepper cool slightly, then transfer to a cutting board and thinly slice into strips.

While veggies roast, open package of chicken* and drain off any excess liquid. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage* and cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• When veggies are almost done, gently add ravioli to pot of boiling water. Reduce to a simmer and cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain.

• Heat a drizzle of oil in a large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes.

Use pan used for chicken or sausage here.

• Add stock concentrate, cream cheese, sour cream, half the Parmesan (save the rest for serving), 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings), and 1 TBSP butter (2 TBSP for 4) to pan with garlic. • Whisk until combined, then stir in roasted tomato and sliced bell pepper. • Add a squeeze of lemon juice to taste. Season generously with salt and pepper.

Stir in chicken or sausage along with tomato and bell pepper.