Low Carb Chicken and Veggies |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I had cooked chicken in the freezer and wanted something pasta-like without boiling pasta. I make this every couple weeks and the leftovers heat up nicely for lunches. Ingredients:
1 tablespoon butter |
1 tablespoon oil |
1/3 cabbage (green is best) |
1 onion |
1 red pepper |
4 ounces frozen spinach |
1 1/2 cups cooked chicken |
4 ounces cream cheese (1/2 package) |
1/2 cup chicken broth (light cream is an alternative) |
salt |
pepper |
Directions:
1. Slice thinly the cabbage, onion and pepper.
2. Heat a large heavy frying pan under medium high heat with about 1 tbsp butter and 1 tbsp oil. (I use regular olive oil).
3. Put in the vegetables and stir occasionally to prevent sticking.
4. Once they start to fry turn down the heat somewhat.
5. Add the frozen spinach and cover to let steam.
6. Chop the cooked chicken and the cream cheese into cubes.
7. Once the vegetables have softened, add the chicken, cream cheese.
8. and the cream or chicken broth or both!. Keep the cover on.
9. Stir fairly frequently for about 5 minutes or until the cream cheese is melted. Do not boil.
10. Season to taste with salt and pepper.
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