Description
Cabbage replaces pasta in this creamy Alfredo sauce. Garlic chicken and crispy breadcrumbs add texture and flavor. A low-calorie dinner option.
Ingredients
Scale
- 1 head green cabbage, sliced into ribbons
- 2 boneless skinless chicken breasts, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (use gluten-free if needed)
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken slices and cook until golden and cooked through, about 5 minutes per side. Remove and set aside.
- In the same skillet, add remaining olive oil and garlic. Cook for 30 seconds until fragrant.
- Add cabbage ribbons. Sauté for 5-7 minutes until wilted and tender.
- Pour in heavy cream and stir in Parmesan cheese. Simmer for 2 minutes until sauce thickens.
- Return chicken to the skillet. Toss to coat.
- In a separate small pan, toast breadcrumbs over medium heat until golden, about 3 minutes.
- Serve cabbage Alfredo topped with crispy breadcrumbs.
Notes
- Use a mandoline to slice cabbage thinly for even cooking.
- Substitute almond flour breadcrumbs for a lower carb option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 350
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg