We loved this new recipe, simple and easy for a work night dinner using rotisserie chicken, cabbage and whole wheat pasta. A total experiment based on what was at hand in the refrigerator.
The plan was to use the half of rotisserie chicken from the refrigerator, but the college student got to the chicken first. Luckily, I still had a few cooked, sweet sausages stored in the freezer to supplement the chicken.
The whole wheat pasta's nutty undertones worked well in this dish as a complement to the cabbage and vinegar. The sausage worked, but we all agreed, the chicken was better. Try this dish with leftover or rotisserie shredded chicken or 1/2 pound of boneless sauteed chicken. You will not regret it.
Spaghetti with Cabbage, Chicken and Sausage Recipe
Serves : 4 Prep Time:5 min Cook Time:15 min
8 ounces whole wheat spaghetti
1Tbsp olive oil
1 large red onion, halved and thinly sliced
1 Yellow onion, halved and thinly sliced
Kosher salt and ground pepper
2 cups cooked shredded chicken (or sliced cooked Italian sausage, or combo)
1 head green cabbage (about 1 1/2 pounds), halved, cored, and thinly sliced
1 tablespoon white-wine vinegar
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water and drain pasta. Set aside.
While pasta is cooking, heat the oil in a large nonstick skillet over medium-high. Add onion and sauté for 2-3 minutes. Add 2 tablespoons water, and as much cabbage as will fit in skillet; season with salt and pepper. Cover; cook until tender, tossing occasionally and adding more cabbage as space becomes available, 6 to 10 minutes.
Add Chicken (and/or Sausage) to cabbage mixture and stir to combine. Add in pasta and toss with enough pasta water to create a sauce. Season pasta with salt and pepper, and stir in vinegar.