Grilled Chicken and Shrimp over red sauce

• 1.5 lb boneless skinless chicken
• 1/2 lb shelled de-veined shrimp
• 2  cans tomato/spaghetti sauce
• 15 to 20 cherry tomatoes halved
• 4 cups raw baby spinach
• 5 cloves garlic minced
• 1 onion chopped
• 1 tbsp chopped basil
• 1 tbsp Cooking With Greens Go To seasoning
• 1/2 tsp ground pepper
• 2 tbsp sugar
• 1/8 cup olive oil
• olive oil
• 1/4 cup grated cheese
• Cooking With Greens Herb Blend
• Cooking With Greens Spicy Seafood Blend
• Cooking With Greens Pink Himalayan Sea Salt
• 2 tbsp chopped green onion
• shredded cheese
• prepared penne pasta

In a heated saucepan, drizzle olive oil and add onion until translucent. Add in halved tomatoes and garlic. Cook for 5 minutes and add to a large pot. Add tomato/spaghetti sauce to the pot. Add basil, pepper, sugar and 1/8 cup olive oil. Bring to boil then lower to simmer. Cover. 

Toss chicken with olive oil to coat. Sprinkle each side with Cooking With Greens Herb Blend and a pinch of Pink Himalayan Sea Salt. Toss shrimp in olive oil and sprinkle with Cooking With Greens Spicy Seafood Blend. Heat a grill pan to hot and place chicken on grill. Brown each side and set aside. Wipe out pan and add shrimp to grill. Cook each side and set aside. Slice chicken diagonally. Serve sauce, chicken and shrimp over penne pasta. Garnish with shredded cheese and chopped green onion.