• Bring a large pot of water with 1 tbsp salt to a boil (use same for 4 servings). 
• Meanwhile, cut tomato into 1/4-inch pieces.
• Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch slices.
• Peel, then mince or grate garlic.
• Roughly chop spinach.

• Pat chicken dry with paper towels and cut into 1-inch wide strips. Season with half the Italian Seasoning, half the garlic salt and 1/4 tsp (1/2 tsp) pepper.
• Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
• Cook for 1-2 min per side, until golden. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
• Transfer to an unlined baking sheet. Bake in the middle of the oven for 5-6 min, until cooked through.**

• Meanwhile, add linguine to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender.
• Reserve 1/2 cup (1 cup) pasta water, then drain.

• Meanwhile, reheat the same pan (from step 2) over medium.
• When the pan is hot, add 2 tbsp (4 tbsp) butter, then onions and garlic. Cook for 3-4 min, stirring often, until onions soften.
• Add spinach, tomato, remaining Italian Seasoning and remaining garlic salt.
• Cook for 1-2 min, stirring often, until spinach wilts.

• To the pan with veggies, add cream, Cream Sauce Spice Blend, sour cream and reserved pasta water.
• Cook for 1-2 min, stirring frequently, until sauce thickens slightly. Season with salt and pepper.
• Add linguine to the pan with sauce. Cook for 1 min, stirring often, until coated. 

• Divide linguine between bowls, then top with chicken.
• Sprinkle Parmesan over top.

If you've opted to get chicken breasts, pat dry with paper towels, then cut into 1-inch wide strips. Season and cook in the same way the recipe instructs you to season and cook chicken breast tenders.