Chicken and Cabbage

Happy Tuesday All!  Prayers to those that need them.  Today I have a recipe that is pretty darn good for you and pretty easy in the scheme of things.  We loved the taste, it was filling and yummy.  It did however seem to leave us rather soon, we didn't stay full very long LOL.  Don't tell anyone I said this but made the hubby gassy too!!  LOL!!  But even with that said, totally worth it!  Hope it works for your residents.  See you on Thursday!

Chicken and Cabbage

2 tablespoons extra light olive oil

1 scallion/green onion - chopped lengthwise

2 cloves garlic - peeled and chopped

A pinch of red pepper flakes

1/2 medium cabbage (about 5 cups chopped)(I used bagged)

5 mushrooms (about 1 cup, sliced)-optional

A small red or green pepper, sliced-optional

1/4 teaspoon sea salt

2-3 teaspoons low sodium soy sauce

1 teaspoon white cooking wine

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

A sprinkle of ground pepper

2 boneless chicken breast, cooked and sliced(We grilled them!)

1. I use two grilled chicken breast. But they can be sliced and browned in a skillet as well.
2. Wash and chop the cabbage into small pieces. You may like to shred them, have them in bite sized pieces or whatever size you want.
3. In a frying pan, add the olive oil, scallions, garlic and red pepper flakes.
4. Turn the heat on medium high (5-6) and let it warm up for a couple of minutes. Add the cabbage, mushrooms, peppers and salt and let it saute for about 5 minutes, be sure to stir very well.
5. Add two teaspoons of low sodium soy sauce and taste, if it needs more, add another teaspoon. Otherwise, add the cooking wine, garlic powder, paprika and pepper.
6. Saute for another 5 minutes, turn the heat off and serve  (I cooked it down a little longer, softer cabbage and a better blended flavor)

Read more at http://myfridgefood.com/recipes/entree-chicken/chicken-and-cabbage#UPR2OsQ0II3AO5yU.99