Lets start by pouring the avocado oil over our chicken and lightly season with 2 tsp salt, tsp pepper and 1 tbsp garlic + onion blend seasoning.

In a large pot. Turn burner on medium heat and add 1 tbsp butter. When hot, add in your chicken. Sear each side then turn heat down and cook 7-10 minutes** or until chicken is fully cooked. Set aside.

In the same pot turn heat back to medium, add the rest of your butter and toss in your mushrooms. Season with a pinch of salt, pepper and red chili flakes. Mix.

Add in your splash or wine or water. This is to help lift up those brown bits on the bottom of your pot from the chicken. Cook 3 minutes

Toss in your onion, cook 3 minutes. Toss in zucchini along with garlic paste and tomato paste. Stir well and cook 3-5 minutes to cook out that tomato paste.

Pour in your pasta sauce along with water***. Toss in your oregano blend or Italian seasoning and sugar. Mix well.

Let this sauce simmer on medium low for 30-45 minutes. During this time you can cook your pasta and set the dinner table. Half way through the cook time, carefully taste the sauce to see if you need to add any seasoning.

After the 30-45 minutes toss in your spinach. Mix until its all wilted.

Add your pasta to a plate, smother with this yummy sauce and top with chicken breast ( I like to slice mine then place on top). Sprinkle over some cheese if you please and enjoy!