Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, cut tomatoes into 1/4-inch pieces. Peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Roughly chop spinach.

Pat chicken dry with paper towels. Season with half the Italian Seasoning, salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**

While chicken bakes, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.

While linguine cooks, heat the same pan (from step 2) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions and garlic. Cook, stirring often, until onions soften, 3-4 min. Add spinach, tomatoes and remaining Italian Seasoning. Cook, stirring often, until spinach wilts, 1-2 min.

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

Thinly slice chicken. Divide linguine between plates, then top with chicken. Sprinkle Parmesan over top.