Ingredients: 9.75 oz of canned chicken, 1 cup frozen spinach, 1 tbs butter, 3 tbs cream cheese, 1/4 cup milk, garlic powder, avocado oil
I have a nonstick pan that I use. I swore that I would never use one, but one of the renters left it and I needed one so I use that. I really do like it, I just hope that the coating isn’t coming off and hiding in my food. And I was thinking…I use nonstick now that I am divorced. I eat at the stove and use nonstick, just like in those movies. They showed women eating at the sink though, so I just eat at the stove, instead. Paper plates or just out of the pan. Why bother with sauce.
You can use fresh or frozen chicken but the canned chicken is already cut and I don’t have to wash it with soap. Much easier and it keeps for years! My grandmother had one of those underground cellars that was dug out with a shovel it seemed. It seemed that way because of the dirt walls and the stone steps going down in! She had things that she had canned down there for years! That is why I never canned anything because she had it already done!
So, take the drained chicken and fry that in butter and then add the frozen spinach. Fry that together until the chicken starts to crust. Add the cream cheese and get that to melt and then add milk to that. Turn down the heat so that the milk doesn’t burn. It should be sort of like a sauce but thick. Then add that to cooked pasta. Add avocado oil on top of all of it. Start with 1/8 of a cup and mix it all together. You could use olive oil but I haven’t tried it with that. Sometimes olive oil has somewhat of a stronger smell and taste than avocado oil does. Then if the pasta becomes dry, add more. I used 1/4 of a pound of pasta.
You can fry in other things at the beginning like onions, mushrooms (canned or fresh) and any other vegetables as well.
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