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Spinach Artichoke Sweet Potato Fries

Babes! I know it's been a while, but trust me I have a great excuse. That excuse is named Roxy Lee, and she's our new four-legged daughter. Our last month has been full of searching and applying for puppies, stressing and even crying. Now before you get all judgey-judgey on me and my tribe, just HOLD onto that judgement until I fully explain. I promise, a post with the story is coming soon. But for noooooowwwww! Onto the yummy!

This weather in California is KILLING me. It's like we have too many people who can't decide what season this, and everyone is praying for their own weather preferences. In the process of trying to appease everyone, Mr. Weather is throwing it ALL on the table. Freezing for two hours, wonderfully Fall-ish for 3, then BLAZING HOT and dry for 5 hours, then ending it all off being dark and cold for the remainder of the day. I mean COME ON. I just want some good old fashioned Sweater Weather, here. I'm just a simple girl with simple requirements that the weather follows the seasons.

But alas, we are stuck trying to figure out how to dress in the morning and trying to figure out what we will be in the mood to eat in the evening. Lucky for us, the evenings tend to be a bit more chilly and calls for some warm comfort food! That's where my Spinach Artichoke Sweet Potato Fries come in.

This meal takes 30 minutes or less to make, and that's simply because I use frozen pre-made sweet potato fries. You can go ahead and peel and cut and bake your own, but I am of the philosophy that until I find a better tasting solution that's worth the effort, I'll let someone else do the work for me. These freezer fries just turn out so perfectly crispy on the outside and fluffy on the inside, I don't see a need for me to spend the valuable time making my own. You guys should know by now I'll tell you when the extra steps are worth it. I got'chu. 😘

Top these warm fries with a creamy, cheesy and nutty spinach artichoke concoction similar to dip, some sautéed chicken, and you have yourself some amazing comfort food. All in 30 minutes or less ANNNND without totally breaking your will to eat healthily. Sure, cream cheese is not the best for you, but using Neufachatel cheese helps you out there. Since we are trying this whole "gluten free" thing in the Lee household, (not to worry, we aren't trendy, just trying to figure out some health stuff), this meal is TOTALLY in line with our new experiment.


Spinach Artichoke Sweet Potato Fries

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4 servings


- 1 20oz bag frozen sweet potato fries

- 2 chicken breasts, thawed

- 1 Tablespoon olive oil

- salt and pepper to taste

- 1/2 yellow onion, chopped

- 3 cloves garlic, minced

- 1 8oz package Neufchatel cheese

- 1/2 cup milk

- 1 15oz can artichoke hearts

- 10oz frozen spinach, thawed and strained

- 1 teaspoon salt and pepper

- 1 cup Monterey Jack cheese, shredded

- 1/2 cup parmesan cheese

- 1/4 cup red bell pepper, minced

1. Preheat oven to 425 degrees. In a large skillet, heat 1 Tablespoon of olive oil over almost high heat until slightly rippling. Salt and pepper each side of the thawed chicken breast, and place into the hot oil. You may be tempted to move it and check it constantly, but don't! Let it sit for 7 minutes on each side. If you feel it might be getting too hot, lower the heat to medium, but not any lower than that. After each side has cooked for 7 minutes (14 total), you should be able to cut into the chicken slightly and see that it isn't ALL the way cooked, but is only very very slightly pink. Now transfer from the pan to a plate, tented with aluminum foil so it doesn't go dry and will continue to cook to juicy perfection.

2. When oven is heated, spread the whole bag of sweet potato fries on an aluminum foiled cookie sheet (either one large one or two smaller ones) in a single layer. This will help to ensure the crispiness of the fries. Bake in the oven for 20-25 minutes.

3. In the same skillet the chicken was cooking in, sautee the onion until slightly translucent. Add the minced garlic and let cook for 2 minutes until just fragrant, careful not to let it burn.

4. Cube the neufchatel cheese, and put in the pan with onions and garlic. Wait until it has started to melt then slowly add the milk. Let simmer for a minute or so while you strain the artichoke hearts. Throw those in the pan, and add the thawed and strained spinach, salt and pepper, Monterey Jack cheese, and parmesan cheese. Stir until thick and smooth, about 5 minutes.

5. Shred the chicken and add to the spinach artichoke mix. Divide the fries among 4 plates, and then top with some Spinach Artichoke Mix. Sprinkle red bell peppers on top for crunch and color, and serve immediately.

6. ENJOY and post with #perfectleehungry!


I'm Jess, and I pretend to be an adult sometimes. Welcome to my Hungry world!




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