In a large mixing bowl, rehydrate Chicken Spinach Alfredo according to package instructions. The pasta meal will thicken over time. Add a half cup of additional hot water, broth, or more heavy cream to get the consistency you desire.
TIP: An electric kettle will heat the two cups of water required in less than a minute. A real time-saver!
Toss the cherry tomatoes with the Balsamic salad dressing, Italian dried herbs, salt and pepper. Spread them on a baking sheet and bake at 400℉ for 15 minutes. Remove from oven and set aside.
In a medium-size skillet over medium heat, sauté garlic and mushrooms in one tablespoon butter until golden. Freeze-dried garlic can be used in place of fresh garlic.
Remove mushrooms from skillet and return skillet to stovetop. Add a tablespoon of butter and Panko bread crumbs. Quickly stir the bread crumbs into the butter and allow to brown. Stir to avoid burning and remove from heat as soon as the bread crumbs are golden brown.
Add the mushrooms and cherry tomatoes to the rehydrated meal. Stir until combined.
Season with salt and pepper to taste.
Spoon into three individual bowls. Top with Panko bread crumbs. Serve.