Preheat oven to 425 degrees. Place 1 oz of sun-dried tomatoes in a small bowl. Cover with water and let soak for at least 5 minutes, or until softened. Once softened, roughly chop sun-dried tomatoes, discarding the soaking liquid. Cut 7 oz of cauliflower into bite-size pieces if necessary. Roughly chop 5 oz of spinach. Mince ¼ oz of garlic.

Place cauliflower on a lightly oiled, foil-lined baking sheet. Drizzle with cooking oil. Season with about half the 1 tbsp Tuscan heat spice, salt, and pepper. Stir to coat, then spread out in a single layer. Roast for 18-20 minutes, or until fork-tender, stirring halfway through.

Heat a drizzle of cooking oil in a medium sauté pan over medium-high heat. Open package of 10 oz chopped chicken breast and drain off any excess liquid. Add chicken to the hot pan. Season with the remaining Tuscan heat spice, salt, and pepper. Cook for 4-6 minutes, or until chicken is fully cooked, stirring occasionally. Turn off heat and transfer chicken to a plate.

Heat a drizzle of cooking oil in the pan used for chicken over medium-high heat. Add spinach, garlic, and 1 oz roasted red peppers. Cook for 2-3 minutes, or until spinach leaves are wilted, stirring occasionally.

Add sun-dried tomatoes, 2 oz cream cheese, 1 whole umami stock concentrate, about half the 1½ oz Parmesan cheese, 1 cup water, and 2 tablespoons butter to the pan. (For 4 servings: 4 oz cream cheese, 2 whole umami stock concentrate, about half the 3 oz Parmesan cheese, 2 cups water, 4 tablespoons butter.) Cook for 1-2 minutes, or until combined, stirring. Remove from heat. Transfer chicken to skillet. Add 2½ oz peas and stir to coat. Season with salt and pepper to taste.

Top skillet with roasted cauliflower. Garnish with remaining Parmesan. Serve family style directly from the pan. Enjoy!