Butterfly the chicken and season both sides with salt, pepper, garlic powder, and paprika
Add sun-dried tomato oil from the sun-dried tomato jar to a skillet over medium-high heat and then sear the chicken on both sides. About 3 - 4 minutes per side. Remove the chicken to rest on a plate and sear the chicken sausage until the ends are crispy. Place on the plate with the chicken
In the same skillet, saute the onion, grape tomatoes, and mushrooms until the tomatoes begin to burst
Add in the garlic, sun-dried tomatoes, and oregano stirring for 1 minute making sure the garlic doesn't burn, and then add the chicken stock to deglaze the pan
Next, add the heavy cream stirring to combine
Turn down the heat to low and add the parmesan cheese
Stir in the spinach until wilted
Next, return the chicken, chicken sausage, and any juices that have settled on the plate to the skillet and let simmer until well combined and the chicken is 165 degrees
Serve over cauliflower rice and top with more parmesan cheese
