Prepare and season the chicken

• Remove the tendons from the chicken tenders with a fork.
• Coat the tenders with avocado oil, adobo seasoning, garlic powder, Italian seasoning, onion powder, smoked paprika, salt and black pepper.

Sear the chicken

• Heat the oil from the jar of sun dried tomatoes in a pan.
• Cook the chicken in the oil until about 75% done, then remove from the pan.

Build the sauce

• Add the onion, garlic and sun dried tomatoes to the pan, cutting some tomatoes in half.
• Pour in the heavy cream and season with red pepper flakes, Italian seasoning, garlic powder and salt.
• Stir in a generous amount of Parmesan cheese.

Wilt the spinach and finish

• Add the washed spinach and let it wilt down.
• Return the chicken to the pan with all its juices.

Simmer and serve

• Cook on low to medium heat until the chicken is cooked through and the sauce thickens.
• Serve with potatoes.