Ingredients:

  • 250g chicken breast, sliced into thin strips
  • 2 tbsp all-purpose flour
  • 1 tsp Italian seasoning
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 40g sun-dried tomatoes in oil, chopped
  • 350ml low-sodium chicken stock
  • 120ml heavy cream
  • 30g Parmesan cheese, freshly grated
  • 0.5 tsp red chili flakes
  • 140g dry ramen noodles (2 packs)
  • 1 handful fresh baby spinach
  • Fresh basil for garnish

Instructions:

  1. Dredge the chicken strips in a mixture of flour and Italian seasoning. Heat olive oil in a deep 12-inch skillet over medium-high heat. Sear chicken for about 3 minutes until the edges are golden and crisp. Remove chicken and set aside.
  2. Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the skillet. Sauté for 1 minute until fragrant but not brown.
  3. Pour in chicken stock and deglaze the pan by scraping the fond (browned bits) from the bottom. Stir in heavy cream and Parmesan cheese, bringing to a gentle simmer until the sauce is glossy and opaque.
  4. Place dry ramen noodles and spinach into the simmering sauce. Cook for about 3 minutes, flipping them halfway through, until they start to soften and pull apart.
  5. Continue to cook for another 2 minutes until the sauce has thickened and the spinach is bright green. Add the cooked chicken back into the pan. Toss everything together so the noodles are fully coated in the glossy sauce. Serve immediately, topped with fresh basil for a burst of color and aroma.