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Chicken and Cabbage Alfredo
Chicken and Cabbage Alfredo

Chicken and Cabbage Alfredo

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 good sized chicken breasts, cut into chunks
Garlic salt or powder
3 Tbsp butter, divided
1/2 head of cabbage, slice finely into strips
2 1/2 cups water, divided
1/2 cup cream
2 pkg (4 oz.) cream cheese
Parmesan cheese
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Let's Make It
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.
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