INGREDIENTS
2 lbs
boneless chicken thighs
16 ozs
baby spinach
10 ozs
artichokes
2 Tbsps
olive oil
1/2 medium
onion
3 cloves
garlic
1 serving
salt and pepper
4 Tbsps
unsalted butter
1/4 cup
flour
2 cups
milk
2 tsps
dried basil
1 tsp
oregano
3/4 tsp
salt
1/2 tsp
pepper
2 cups
monterey jack cheese
1/2 cup
parmesan cheese