Thanks, Kristine! I used the full carton of fresh spinach before reading this but it turned out wonderful!! I didn’t have full size breasts so I used up the chicken left from a pressure cooked whole chicken…yummy! My can of coconut milk wasn’t light but it sure was creamy!! My husband said it was like having spinach artichoke dip!! I sure will keep this recipe! THANKS AGAIN!!!

Hi Debbie! Yes fresh spinach will work. Just don’t use too much as since it has extra water content it may make the sauce a bit runnier. Potato starch should work as well or any gluten free flour mix.

That’s great to hear! So glad you like it!!! 🙂

Thanks! So glad you like it!

Thanks! So glad you like it!

I haven’t tried with almond milk but that’s the only other non dairy alternative I can think might work. You may need some extra flour if it’s not thickening up.

If you look in the details there are subs to make it dairy free. Earth Balance instead of butter, and a dairy-free Parmesan style cheese…I included a link.

Hi there! I just realized I forgot to put the protein grams in the recipe. Thanks for catching that. Its added now. 28 g for a 4 oz serving. It serves 6 people simply because the chicken breasts I used were massive. So I made it 6 servings instead of 4. If you’re wanting to re-calculate to 4 servings, just times all the nutrition by 6 to get the totals of the entire recipe, then divide by how many servings you want. Hope that helps!

The whole wheat flour would be the best option. While coconut flour is a nice idea since we’re using coconut milk, its very tricky to work with and if you used a whole Tbsp it would be far to thick as it absorbs liquid so much differently than regular flour. You might only need a tsp but not sure….so the wheat flour would be the safest bet and I’d use the same quantity. Hopefully that helps!