Spinach Artichoke Dip

Courtesy of @thesavorychick Ingredients: 1 tsp of Avocado Oil 2 lb diced chicken (season with salt and pepper) ¼ cup Shallot, diced 4 Garlic Cloves, minced 1/4 cup White Wine 1 cup chicken broth ½ cup Reduced Fat Cottage Cheese blended 8 wedges Creamy Light Spreadable Cheese 1 tbsp Chicken Stock 1 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Butter Powder 1/4 cup Parmesan cheese 1.5 cups (81g) Frozen Spinach, thawed and drained 1 container (1.5 cups) Artichoke Hearts, quartered 1/3 cup Part Skim Mozzarella cheese Final seasoning salt and pepper to taste Optional (to serve with): - Zucchini Noodles (1 cup per serving) - Orzo (if you prefer this instead of zucchini noodles) cook 400g of orzo in 3.5 cups of chicken broth. Instructions: 1. Heat avocado oil in a large pan over medium heat. Add the diced chicken and cook until nearly cooked through (about 5-7 minutes). Remove from the pan and set aside. 2. In the same pan, add the diced shallots and sauté for about 1 minute until softened. Add the minced garlic and cook for another 30 seconds, until fragrant. 3. Deglaze the Pan: Pour in the white wine and let evaporate until almost gone and then add chicken broth, scraping up any browned bits from the bottom of the pan. 4. While the pan is simmering, blend the cottage cheese and the Laughing Cow cheese wedges in a blender until smooth with 1 tosp of chicken broth. Once blended, pour the cheese mixture into the pan. 5. Whisk everything together in the pan. Add the garlic powder, onion powder, butter powder, and salt to taste. Stir until everything is well combined and smooth. Add the parmesan cheese and whisk again. 6. Add the thawed and drained spinach and quartered artichoke hearts. 7. Return the cooked chicken to the pan and stir to combine. Allow the chicken to warm through and soak in the creamy sauce for another 2-3 minutes. 8. Transfer the mixture to an oven-safe baking dish. Cover with foil or a lid and bake at 400° (200°C) for 20 minutes. In the last 5 minutes, remove the cover and sprinkle the part-skim mozzarella cheese over the top. Return the dish to the oven and bake uncovered for 5 minutes, or until the cheese is golden and bubbly. Serve over zucchini noodles for a low-carb option, or if you prefer, serve with orzo for a more traditional accompaniment. Nutrition (per serving, makes 7 servings): Cal 244 F6 C8 P38 / With Orzo Cal 471 F6 C47 P48