SERVES: 4

This recipe makes an easy and satisfying week day meal.

INGREDIENTS

• Fresh or frozen spinach (I prefer baby organic spinach): 12 – 20 ounces
• ½ cup chopped
• 1 – 2 Tbls grassfed butter or avocado oil
• 2 – 3 cloves fresh minced or crushed garlic
• 3/4 cup heavy organic cream
• 8 ounces cream cheese (I prefer whipped organic)
• 1 Tbls lemon juice (optional; I use Lakewood Organic)
• ½ cup chicken broth (if cream/cheese mixture is too thick)
• 5 ounce can artichoke hearts (not in oil)
• 2 – 3 cups cooked organic chicken (can be dark or white; can be rotisserie)
• Salt and cracked pepper to taste

DIRECTIONS

1. Chop chicken up in bite sized pieces and saute until just barely cooked. Set aside.
2. Chop up artichoke hearts. Set aside.
3. Saute onion and garlic in butter or avocado oil.
4. Put in garlic/onion and saute for 3 minutes.
5. Gradually add cream, cream cheese, broth and lemon juice. Saute for 2 minutes.
6. Add spinach and saute down. The spinach will shrink greatly.
7. Add artichoke hearts and chicken until heated thoroughly.
8. Serve and enjoy!