Chicken cabbage alfredo
40 min · 43 g protein · 349 cals / serving
Wide ribbons of green cabbage cooked in butter until sweet, tender and golden at the edges, playing the part of fettuccine, then tossed with seared chicken in a silky garlic-parmesan sauce. The cabbage soaks up the sauce like pasta does, and the whole thing comes together in one skillet.
Ingredients
- 2 large chicken breasts, cut into thin strips
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tbsp olive oil
Alfredo sauce
- 1 cup cottage cheese (1%)
- 2/3 cup grated parmesan
- 1/2 cup chicken broth
- a pinch nutmeg
To serve
- 2 tbsp fresh parsley, chopped
Steps
- Season the chicken with the salt, pepper and oregano. Heat the oil in your largest skillet over medium-high heat and cook the chicken 5–6 minutes, turning once, until golden and cooked through (165°F). Move it to a plate.
- Blend the cottage cheese, parmesan, broth and nutmeg until completely smooth and pourable, about 1 minute.
- Melt the butter in the same skillet over medium-high heat. Add the cabbage and a pinch of salt and cook, tossing every minute or so, 10–12 minutes, until it is tender with a little bite and golden at the edges. Let it sit between stirs so it browns. If your skillet is not very wide, cook the cabbage in two batches, splitting the butter, or use a wide pot, then return it all to the pan.
- Add the garlic and cook 1 minute. Turn the heat to low, pour in the sauce and return the chicken and its juices. Toss gently for 2–3 minutes, until the sauce is hot and coats every ribbon. Do not let it boil, or it turns grainy.
- Season with black pepper and serve straight away, with parsley and a little extra parmesan if you like.
Good to know
Will it taste of cottage cheese?
No. Blended smooth with parmesan it tastes like a light, savoury cream sauce. It needs a real blender or stick blender; a whisk leaves curds.
Which cabbage?
Green or savoy cabbage. Savoy is more tender and cooks a few minutes faster. Napa cabbage is too watery here.
Is it low carb?
Yes, comfortably. Cabbage carries a fraction of the carbs of pasta, and the sauce has no flour or cream to thicken it.
Alternative
Per
- Calories
- 98
- Protein
- (51%)
- 12 g
- Fat
- (33%)
- 4 g
- Carbohydrates
- (16%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 310 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1396 kcal goes into the pot and 1765 g of ingredients comes out as about 1420 g of food: 98 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.