Ingredients
For the Ramen & Chicken:
2 packs instant ramen noodles
1 lb boneless, skinless chicken breast, thinly sliced
1 tbsp olive oil
Salt, pepper, 1 tsp Italian seasoning
For the Creamy Sauce:
2 tbsp butter
4-5 garlic cloves, minced
½ cup sun-dried tomatoes, chopped
1 cup heavy cream
1 cup chicken broth
1 tsp dried basil
½ cup grated Parmesan cheese
2 cups fresh spinach
1 tbsp lemon juice
Fresh parsley for garnish
Instructions
Cook ramen noodles for 2 minutes only (par-cook). Drain, rinse with cold water, set aside.
Season chicken. Heat oil in skillet, cook until golden. Remove.
In same skillet, melt butter. Cook garlic and sun-dried tomatoes 1 minute.
Add cream, broth, and basil. Simmer 3-4 mins.
Reduce heat to low. Stir in Parmesan until melted.
Add spinach, stir until wilted.
Add cooked noodles and chicken back to skillet. Toss 2-3 mins until heated.
Stir in lemon juice. Garnish with parsley and serve.
Notes
For best texture, par-cook the noodles and finish them in the sauce.
Use freshly grated Parmesan for a smooth, non-grainy sauce.
For a lighter sauce, substitute half the cream with more broth or use half-and-half.
Reheat leftovers gently on the stovetop with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Simmering, Skillet, Stovetop
- Diet: Gluten-Free