Preheat oven to 425 degrees. Place sun-dried tomatoes in a small bowl. Cover with water. Let soak at least 5 minutes, or until softened. Once softened, roughly chop tomatoes (discard soaking liquid). Cut cauliflower into bite-size pieces if necessary. Remove and discard thick center stems from kale if necessary, and roughly chop leaves into bite-size pieces. Mince garlic.

Place cauliflower on a lightly oiled, foil-lined baking sheet. Drizzle with cooking oil. Season with about half the Tuscan heat spice, salt, and pepper. Stir to coat. Spread out in a single layer. Roast 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 chopped chicken breast and drain off any excess liquid. Add chicken to hot pan. Season with remaining Tuscan heat spice, salt, and pepper. Cook 4-6 minutes, or until chicken is fully cooked, stirring occasionally. Turn off heat. Transfer chicken to a plate.

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

Add sun-dried tomatoes, cream cheese, umami stock concentrate, about half the Parmesan cheese, ⅛ cup water, and 2 tablespoons butter to pan (¾ cup water and 4 tablespoons butter for 4 servings). Cook 1-2 minutes, or until combined, stirring. Remove from heat. Transfer chicken to skillet. Add peas. Stir to coat. Season with salt and pepper to taste.

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