Human Recipe Instructions

Cut a pound of Michigan asparagus.

Boil 1/2 of it with artichokes hearts.

Heat olive oil in a large put

Brown 1 cubed/seasoned chicken breast. Remove.

Pour 1 1/2 cups of chicken broth.

Add a cream cheese mixture.

Add bow tie pasta and 2 medium leeks.

Simmer on medium/low for 15 minutes.

Add the rest of the Michigan asparagus and 14 oz of can artichoke hearts.

Simmer for 3 minutes.

Add chicken and frozen peas

Dog Recipe Instructions

Put plain chicken with bow tie noodles.

Add the boiled asparagus.

Add 1 cup of frozen peas.

All credit for recipe creation goes to Blake Martin, Owner of Whiskey Bear.