1-Ing Pasta
1-Ing Pasta
Ingredients
For the Cabbage "Pasta"
- 1/2 head cabbage
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
For the Sauce
- 1 cup 2% cottage cheese
- 1/4 cup fat free milk
- 2 tablespoons grated parmesan
- to taste salt
- to taste pepper
- to taste garlic powder
- to taste onion powder
For the Protein
- 6 oz cooked chicken breast, shredded or chopped
Instructions
- 1
Preheat your oven to 425°F (220°C).
⏱️ 5 min•🌡️ 425
- 2
Take 1/2 a head of cabbage and cut it into thin strips, resembling pasta noodles. Place the cut cabbage into a mixing bowl.
⏱️ 5 min
- 3
Add 1 tablespoon of olive oil, salt, and pepper (to taste) to the cut cabbage. Mix thoroughly by hand to ensure the cabbage is evenly coated. Spread the seasoned cabbage in a single layer on a baking sheet.
⏱️ 5 min
- 4
Bake the seasoned cabbage in the preheated oven for 15–20 minutes, or until the cabbage is soft and slightly tender-crisp.
⏱️ 20 min•🌡️ 425
- 5
While the cabbage is baking, combine 1 cup of 2% cottage cheese, 1/4 cup of fat free milk, 2 tablespoons of grated parmesan, and the sauce seasonings (salt, pepper, garlic powder, and onion powder, to taste) into a blender. Blend until the mixture is completely smooth and creamy.
⏱️ 5 min
- 6
Place 6 oz of cooked chicken breast (shredded or chopped) in a skillet over medium heat. Pour the blended sauce over the chicken in the skillet. Heat the chicken and sauce mixture through, stirring occasionally, until it is warmed and the sauce is slightly thickened.
⏱️ 5 min
- 7
Once the cabbage "pasta" is baked and soft, add it to the skillet with the chicken and sauce. Alternatively, you can plate the cabbage first and then pour the chicken and sauce mixture over top. Mix everything together thoroughly.
⏱️ 5 min
- 8
Serve immediately and enjoy your high-protein, low-carb "pasta" dish.
Kitchen Tools
Nutrition Facts (per serving)
1-Ing Pasta
For the Cabbage "Pasta"
- 1/2 head cabbage
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
For the Sauce
- 1 cup 2% cottage cheese
- 1/4 cup fat free milk
- 2 tablespoons grated parmesan
- to taste salt
- to taste pepper
- to taste garlic powder
- to taste onion powder
For the Protein
- 6 oz cooked chicken breast, shredded or chopped
Instructions
- 1
Preheat your oven to 425°F (220°C).
⏱️ 5 min•🌡️ 425 - 2
Take 1/2 a head of cabbage and cut it into thin strips, resembling pasta noodles. Place the cut cabbage into a mixing bowl.
⏱️ 5 min - 3
Add 1 tablespoon of olive oil, salt, and pepper (to taste) to the cut cabbage. Mix thoroughly by hand to ensure the cabbage is evenly coated. Spread the seasoned cabbage in a single layer on a baking sheet.
⏱️ 5 min - 4
Bake the seasoned cabbage in the preheated oven for 15–20 minutes, or until the cabbage is soft and slightly tender-crisp.
⏱️ 20 min•🌡️ 425 - 5
While the cabbage is baking, combine 1 cup of 2% cottage cheese, 1/4 cup of fat free milk, 2 tablespoons of grated parmesan, and the sauce seasonings (salt, pepper, garlic powder, and onion powder, to taste) into a blender. Blend until the mixture is completely smooth and creamy.
⏱️ 5 min - 6
Place 6 oz of cooked chicken breast (shredded or chopped) in a skillet over medium heat. Pour the blended sauce over the chicken in the skillet. Heat the chicken and sauce mixture through, stirring occasionally, until it is warmed and the sauce is slightly thickened.
⏱️ 5 min - 7
Once the cabbage "pasta" is baked and soft, add it to the skillet with the chicken and sauce. Alternatively, you can plate the cabbage first and then pour the chicken and sauce mixture over top. Mix everything together thoroughly.
⏱️ 5 min - 8
Serve immediately and enjoy your high-protein, low-carb "pasta" dish.