In a large skillet, melt the unsalted butter and the grape seed oil together on high heat.

Add the onion and garlic and cook for 1 minute then reduce the heat to medium and add in the sun-dried tomatoes.

Cook for an additional 30 seconds, stirring constantly, then add in the sliced mushrooms, asparagus and the sun-dried tomato sauce.

Mix well and add in the chicken broth, mixing until fully incorporated.

Bring to a boil then reduce to medium.

Add in pasta and cook for 10 minutes with lid on (stir every few minutes to avoid burning and sticking).

Once pasta is done turn the heat off to the burner. Stir in the rotisserie chicken and spinach. Then add in the heavy cream, grated Parmesan cheese and fresh herbs. Let it sit for 1-2 minutes, then serve.