Chicken and Shrimp in a sweet wine cream sauce

• 12 oz to 1lb shredded roasted chicken
• 10 grape tomaties sliced
• 1 lb Jumbo Red Argentina shrimp peeled and deveined
• 2/3 cup heavy cream
• 1/2 cup sweet white wine
• 1/2 cup coconut/almond milk Half and Half
• 1/2 cup chicken stock
• 1/2 tbsp Cooking With Greens No Salt Italian Blend
• 1 tbsp Cooking With Greens Creole seasoning Blend
• 1 tsp Cooking With Greens No Salt Onion Black Pepper Blend
• 1/2 large sweet onion chopped
• 3 large cloves fresh garlic minced
• 4 tbsp sweet cream butter

Season shrimp with the Creole Blend. Season shredded chicken with the No salt Italian Blend. Add 1 tbsp butter to pan. Add shrimp and cook both sides until done. Set shrimp aside. Add chicken to pan drippings and cook for 3 to 4 minutes. Remove from pan. Add 1 tbsp butter to pan and add in onion and tomatoes. cook until onion is softened. Add garlic and cook for 2 minutes. Add sweet white wine to pan and simmer until wine is reduced. Add in Chicken broth and cook until slightly reduced. Add Half and half and cook until slightly reduced. Add in Heavy cream and cook until half reduced. Add remaining butter and No salt Onion Blend. Taste and reseason. Serve over pasta, rice or mashed potatoes.