Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve 1 cup pasta cooking water. Drain pasta in a colander. Rinse with cold water, drain again, and set aside. While pasta cooks, prepare ingredients.

Cut mushrooms into ¼" slices. Combine Parmesan and panko in a mixing bowl. Set aside Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season all over with a pinch of salt.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir often until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer chicken to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook chicken to medium heat and add 2 tsp. olive oil and butter. Add mushrooms to hot pan and stir occasionally until softened, 4-6 minutes. Add flour (not included in your box) and stir until no dry flour remains and a paste forms, 1-2 minutes. Add milk (not included in your box) , demi glace, garlic salt, ¼ tsp. salt, and ¾ cup pasta cooking water . If too dry, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Bring to a simmer. Once simmering, stir often until mixture begins to thicken, 2-4 minutes. Stir in peas, half the sour cream (reserve remaining for garnish), pasta, chicken and ¼ tsp. salt until combined. Remove from burner.

Transfer pasta mixture to prepared casserole dish. Top evenly with Parmesan-panko mixture. Bake in hot oven until golden brown, 7-9 minutes. Plate dish as pictured on front of card, garnishing with remaining sour cream. Bon appétit!