Chicken with Creamy tomato sauce

• 4 tbsp olive oil
• 1 onion chopped
• 3 cloves garlic minced
• 1/4 red sweet pepper chopped
• 10 to 12 cherry tomatoes halved
• 2 1/2 tbsp tomato paste
• 1/8 cup flour
• 2 tbsp Cooking With Greens Go To Seasoning
• 1 tsp ground black pepper
• 1 tbsp butter
• 2 1/2 cup chicken stock
• 1 tbsp sugar
• 1/2 tbsp italian seasoning
• 1 cup heavy whipping cream
• 1/4 cup chopped fresh parseley
• 1/4 cup shredded parmesan
• 1/4 tsp pink himalayan sea salt
• 1 cup flour
• 1 tsp Cooking With Greens Spicy Seafood Seasoning
• 1/4 cup cornstarch
• 1 1/2 lbs of chicken tenderloins

Combine cornstarch, 1 tbsp Go To Seasoning and 1 cup of flour. Lightly dredge chicken shaking off excess. Heat 2 tbsp of olive oil in a saucepan and cook chicken on both sides until browned. Remove from pan. In the same pan, add 2 tbsp olive oil and chopped onion, peppers, cherry tomatoes and garlic. Cook until onion is translucent. Mix in 1/8 cup flour. Cook and mix for 1 minute. Add stock, remaining seasonings and tomato paste. Mix and add Broth. Bring to simmer. Add butter. Fold in Spinach. Cut chicken into bite sized pieces and add to sauce. Taste and reseason if necessary. Add parsley and parmesan. Serve over linguini