When my husband and I started dating, we worked together at a restaurant. I was the banquet manager and he was a line cook. I often had to stay late to work parties and make sure that everything went as planned. On those nights, I didn’t have time to eat dinner so he would send me my favorite dish in the dumb waiter – penne pasta with chicken breast tossed in olive oil and garlic. It was my favorite and I still sometimes crave it.
This particular weekend, the hubby had asked me for spaghetti and meatballs. Since I had some spaghetti left over and some rotisserie chicken from the grocery store, I decided to make my classic favorite. I did his with the spaghetti, and mine with June’s food of the month – cabbage. Even though it wasn’t my beloved penne, the cabbage was a wonderful substitution and this whole meal hit the spot.
- 2.5 ounces chicken breast, shredded or cubed
- 7 ounces green cabbage, sliced in strips
- 3 cloves garlic, minced
- 1 teaspoon olive oil for tossing
- 1/4 C white cheese of choice
- Pre-heat your oven to 400 degrees.
- Cook your chicken if you are not using a pre-cooked chicken.
- In a skillet, heat up your cabbage with some water just to get it going.
- Once your cabbage is cooked down, add in your chicken, garlic and olive oil.
- Place your cabbage and chicken mixture in an oven safe ramekin and add your cheese over top.
- Bake for 10-15 minutes until your cheese is melted.