Ingredients
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3/4 lb boneless, skinless chicken breasts or thighs, cut into 1" pieces (Vegetarian swap: plant-based chikn alternative)
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2 links smoked sausage or Andouille sausage (about 4 oz), sliced (Vegetarian swap: plant-based alternative)
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1 bottle Mesa de Vida Creole Inspired Cooking Sauce
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1/2 cup cream (Dairy-free swap: plant-based cream alternative)
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2 Tb grated parmesan cheese (optional)
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1/2 large cabbage, cut into 1/2" slices (about 8 cups)
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Pantry staples: salt and healthy oil/fat of your choice
Directions
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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.
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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.
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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.
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Add the chicken and sausage, cook until lightly golden brown.
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Stir in the Mesa de Vida Creole Inspired Cooking 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.
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Gently fold in the cabbage "noodles" and serve.