After spending several days traveling, I was ready to come home to my kitchen and make what I like to call “a real meal”. When I opened the refrigerator there were only a few things available, some chicken, spinach and about a cup of heavy cream, so I said – why not.

It’s funny how some truly amazing recipes come from lack of ingredients. I ended up making this twice in one weekend, first because it was really good and second, I wanted to make sure it was good enough to post it. It was, I am, enjoy!

½ lb. – chicken thighs, boneless, skinless, 1-inch cubes
1 lb. – baby spinach leaves
1 Tbs. – olive oil
1 cup – chicken broth
1 cup – heavy whipping cream
1 – garlic clove, minced
½ tsp. – onion powder
½ tsp. – red pepper flakes
¼ tsp. – turmeric
¼ tsp. – salt
¼ tsp. – sugar
1 tsp. – lemon juice

In a large saucepan over medium heat, warm the olive oil. Add the chicken and sauté until no longer opaque, 3-5 minutes. Add spinach leaves and toss until leaves are soft, about 3 minutes. Clear a small spot in the pan and add the garlic, sauté for 1 minute.

Incorporate the chicken broth, onion powder, red pepper flakes, turmeric salt and sugar, raise heat to high and bring to a boil. Stir in the heavy cream and reduce heat to high-medium. Simmer until reduced by half to thicken. Add lemon juice and stir before transferring to a bowl and serving. Season with pepper to taste.

Serves 2