Tuscan-Spiced Chicken & Cheesy Broccoli

• Toss carrots on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack for 5 minutes (you’ll add the broccoli then).

• Once carrots have roasted 5 minutes, remove sheet from oven. Carefully toss broccoli on empty side with a large drizzle of olive oil, salt, and pepper. (For 4 servings, toss broccoli on a second baking sheet; roast broccoli on top rack and carrots on middle rack.) • Return sheet to top rack and roast until veggies are browned and tender, 15-20 minutes.

• Meanwhile, pat chicken dry with paper towels and season all over with 1⁄2 tsp Tuscan Heat Spice (1 tsp for 4 servings), salt, and pepper. • 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. TIP: if chicken starts to brown too quickly, reduce heat to medium and add a splash or two of water. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add garlic and tomato. Cook, stirring, until fragrant and softened, 30-60 seconds. • Stir in cream cheese, mushroom stock concentrate, chicken stock concentrate, half the Monterey Jack, 1⁄2 cup water (1 cup for 4 servings), and a pinch of Tuscan Heat Spice (we used 1⁄4 tsp; about 1/3 tsp for 4) until melted and combined. Cook, stirring occasionally, until sauce has thickened, 1-3 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.