1/4 c. butter
6 sm. chicken breasts, boned and cubed
1 pkg. frozen spinach
1/2 c. coconut milk
1 garlic clove, minced
Salt and pepper to taste
1/2 c. macadamia nuts, chopped

Heat butter and stir-fry chicken until white. Cook spinach with coconut milk and garlic. Add to chicken. Season with salt and pepper to taste and garnish with macadamia nuts. Serve over hot cooked long grain rice. If you have no coconut milk, you can make it by using equal amounts of commercial shredded coconut and milk combined at high speed in your blender.