Best 6 Chicken And Cabbage Alfredo Recipes

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

CABBAGE NOODLES ALFREDO

Steps:

• Slice cabbage into long thick strips. Heat oil in a large pan and add the cabbage.
• Cook for 10-12 minutes or until the cabbage starts to soften. Remove from the pan and set aside.
• Melt butter in the same pan and add the garlic, cook for 30 seconds or until fragrant.
• Stir in the cream and simmer until it starts to thicken about 5 minutes.
• Turn heat down to low and whisk in the cheese and seasonings mixing until it is melted.
• Add the cabbage back to the pan and toss with the sauce until it is heated through.

CHICKEN & CABBAGE ALFREDO-LOW CARB

Steps:

• In a large *dry* skillet, fry (med heat) up the chicken that has been lightly sprinkled with garlic salt (powder) until it is done and browned and the bottom of the pan is coated with yummy chicken crusties. Remove chicken.
• Add 2 tbsp butter to the pan and throw in all the cabbage. Let wilt a bit.
• Add the 2 cups of water 1/2 a cup at a time and allow each 1/2 cup to evaporate a bit (about 5 minutes) before adding the next.
• Stir periodically through this process.
• Mix the other ½ cup of water with the cream.
• After most of the water has evaporated, pour 1/2 of the cream/water mix into skillet. Allow to boil down slowly.
• Add in cream cheese and stir in to melt.
• When cream is boiled down a bit add in the rest of the cream and reduce down.
• Add chicken and sprinkle in a generous amount of Parmesan cheese; stir.
• Season with garlic powder and cook until you have a nice creamy, thick sauce.
• Divide between 2 plates and enjoy.
• Might be nice to add in some mushrooms as well.

CHICKEN AND CABBAGE ALFREDO

Steps:

• In a large dry* skillet, fry (med heat) up the chicken that has been lightly sprinkled with garlic salt/powder until it is done and browned and the bottom of the pan is coated with yummy chicken crusties. Remove chicken.
• Add 2 Tbsp. butter to the pan and throw in all the cabbage. Let wilt a bit. Add the 2 cups of water 1/2 a cup at a time and allow each 1/2 cup to evaporate a bit (about 5 min) before adding the next. Stir periodically through this process.
• Mix the other 1/2 cup of water with the cream. After most of the water has evaporated, pour 1/2 of the cream/water mix into skillet. Allow to boil down slowly. Add in cream cheese and butter and stir in to melt. When cream is boiled down a bit add in the rest of the cream and reduce down. Add chicken in. Sprinkle in a generous amount of parmesan cheese and stir in. Season with garlic powder and cook until you have a nice creamy, thick sauce. Divide between 2 plates and enjoy.

CHICKEN VEGGIE ALFREDO BAKE

Steps:

• Heat oven 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
• In large bowl, mix cooked pasta and remaining ingredients Spoon into casserole.
• Cover; bake 20 minutes or until hot and bubbly.

ROASTED CHICKEN WITH CARAMELIZED CABBAGE

Steps:

• In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton's coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.
• Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.
• While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).
• Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.
• Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don't forget to turn the carcass over and eat the two "oysters" on the bottom of the chicken where the back of the thighs meet the spine. It's arguably the best part of the roast chicken experience, and the chef's treat.
• Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.