Low Carb Chicken and Veggies

• butter↗1 tablespoon
• oil1 tablespoon
• cabbage↗1⁄3

  (green is best)

• onion↗1
• red pepper↗1
• frozen spinach↗4 ounces
• cooked chicken↗1 1⁄2 cups
• cream cheese↗4 ounces

  (1/2 package)

• chicken broth↗1⁄2 cup

  (light cream is an alternative)

• salt↗
• pepper↗

Step-by-step instructions

1. 1

   Slice thinly the cabbage, onion and pepper.

2. 2

   Heat a large heavy frying pan under medium high heat with about 1 tbsp butter and 1 tbsp oil. (I use regular olive oil).

3. 3

   Put in the vegetables and stir occasionally to prevent sticking.

4. 4

   Once they start to fry turn down the heat somewhat.

5. 5

   Add the frozen spinach and cover to let steam.

6. 6

   Chop the cooked chicken and the cream cheese into cubes.

7. 7

   Once the vegetables have softened, add the chicken, cream cheese.

8. 8

   and the cream or chicken broth or both!. Keep the cover on.

9. 9

   Stir fairly frequently for about 5 minutes or until the cream cheese is melted. Do not boil.

10. 10

    Season to taste with salt and pepper.