Creamy Creole Chicken Skillet with Cabbage “Noodles”
This creamy, flavor-packed skillet takes just minutes to make and couldn't be easier to simmer up! Serve as-is for a low-carb meal, or serve tossed with hot cooked pasta, or over hot cooked rice, or cauliflower rice.
20 minutes
20 minutes to 25 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 258 |
| Fat: | 16 g |
| Carbohydrates: | 12 g |
| Protein: | 20 g |
| Cholesterol: | 106 g |
| Sodium: | 282 mg |
| Fiber: | 4 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- .75 lb.75 lb.75 lb Boneless Skinless Chicken Breasts, or thighs, cut into 1" pieces, pieces (Vegetarian swap: plant-based chikn alternative)
- 2 whole2 whole2 whole Andouille Sausage, 2 links, approx 4 oz, or smoked sausage, sliced (Vegetarian swap: plant-based alternative)
- 1 whole1 whole1 whole Creole Inspired Flavor Starter Sauce - Mesa de Vida, 1 whole bottle
- .5 cup.5 cup.5 cup Heavy Cream (Whipping Cream), can sub plant-based cream alternative
- 2 Tbsp2 Tbsp2 Tbsp Parmesan Cheese, grated, optional for serving
- 8 cups8 cups8 cups Cabbage, cut into 1/2" sliced, approx half a large head
- .25 tsp.25 tsp.25 tsp Salt, to taste
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Avocado Oil, or oil of choice
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- TO MAKE THE CABBAGE: Heat a large skillet or pot over medium-high heat, when hot add a small amount of oil/fat and swirl to coat the bottom of the pan.
- Add the cabbage and a small pinch of salt (to taste). Stir-fry, stirring often, until the cabbage softens lightly and begins to develop some brown, crispy pieces.
- TO MAKE THE CREAMY CREOLE CHICKEN: Heat a large skillet over medium-high heat, when hot add a small amount of oil/fat (optional for a non-stick pan), and stir to coat.
- Add the chicken and sausage, cook until lightly golden brown.
- Stir in the Mesa de Vida Creole Inspired Starter Sauce, cream, and a pinch of salt (to taste). Bring to a vigorous simmer, cook until slightly thickened. Stir in the parmesan cheese and turn off the heat. Taste and adjust salt to your taste, if needed.
- Gently fold in the cabbage "noodles" and serve.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.