1 lb raw chicken, cut into small pieces 1 tsp ground cumin ½ tsp salt ½ tsp ground black pepper, or your preferred spice mix 2 Tbsp butter 2 tsp garlic, minced 2 Tbsp lemon juice 2 Tbsp cream cheese 3 cups chopped spinach, kale, orach, or whatever greens you like

Pour a small amount of oil into a skillet and place it over high heat.

Combine chicken pieces, cumin, salt, and pepper in a zipped plastic bag and mush them all around to coat the seasoning onto the chicken pieces. Dump them into the hot skillet and turn heat to medium, stirring occasionally, until the chicken is seared and cooked through. Remove the chicken from the pan.

If you are using frozen greens, microwave them for a minute or two, so they are thawed when you cook them.

Melt the butter in the pan. Add garlic and let it sizzle for 30 seconds, then add the lemon juice and cream cheese. Stir it all until the cream cheese and butter are totally melted and the chicken drippings are mixed in. Add the greens to the pan and stir until they are wilted and coated with the sauce.

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1 pound raw chicken, fresh or frozen 10 oz dry pasta 2 tsp minced garlic ½ tsp salt 1 Tbsp olive oil 2 cups diced tomatoes (or a 15 oz can) ½ tsp dried oregano ½ tsp dried basil ½ tsp ground black pepper 2 Tbsp tomato paste ¼ cup cream cheese ¼ cup grated mozzarella 1 cup chopped spinach or orach, fresh or frozen & thawed

Boil the chicken in a pot of salted water until it is completely cooked. Prepare the other ingredients during this time.

When the chicken is cooked, remove from the water and set aside. Add more water to the pot, bring to a boil, and cook the pasta. Shred the chicken while the pasta is cooking.

When the pasta is done, drain the water and add all the other ingredients to the pot. Cook over medium heat, stirring, until the cheese is melted and everything is mixed.

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