Sausage, Cabbage and White Bean Skillet

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 lbs Sausage, Chicken, Italian
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  2 cup Tomato, Cherry
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  3 cup Cabbage, Green
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  2 Garlic(6g)
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  31 oz Beans, Cannellini, Canned, Drained
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  1 tsp Thyme, Fresh
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  1 cup Low Sodium Chicken Broth
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  0.3 tsp ¼ teaspoon kosher salt
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  0.3 tsp ¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  0.3 cup Parsley, Fresh

Instructions

1. 1Heat half of the olive oil in a large skillet over medium-high heat until shimmering. Add the ground chicken and cook, breaking it apart with a wooden spoon, for 8–10 minutes until no longer pink and lightly browned. Transfer to a plate.
2. 2Add the remaining olive oil to the skillet and heat until shimmering. Add the cherry tomatoes and cook undisturbed for 4–5 minutes over medium-high heat until blistered and beginning to burst.
3. 3Stir in the cabbage and garlic, cooking for 2–3 minutes over medium-high heat, stirring occasionally, until the cabbage begins to soften and the garlic becomes fragrant.
4. 4Return the cooked chicken to the skillet. Stir in the drained cannellini beans, fresh thyme, chicken broth, salt, and pepper. Simmer for 3–4 minutes over medium heat until the beans are heated through and flavors meld.
5. 5Remove from heat and stir in the fresh parsley. Taste and adjust seasoning with additional salt and pepper as needed.
6. 6Divide the skillet evenly into 4 airtight containers while still hot. Allow to cool to room temperature before sealing and refrigerating.