Creamy Chicken Ramen with Spinach & Mushrooms

This was pretty good. I am not a ramen lover, though my boys are and they thought this was really good. Next time I’d make this with a sturdier pasta, like maybe bowties and just sub in some bullion for the seasoning packets that come with the ramen. Also, mine came out a little soupy. I’d definitely like to try it again and get that cheese sauce a little thicker. This dish had good flavor and is worthy of a second try.

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Creamy Chicken Ramen

2 T EVOO

2 cups boneless, skinless chicken breasts cut into small pieces

1 cup sliced mushrooms

1 small onion, chopped

1 1/2 cups water (plus extra for thinning, if necessary)

1 package (8 oz) cream cheese

2 (3 oz) packages of chicken flavored ramen

2 cups coarsely chopped spinach

1/2 red bell pepper

1 tsp black pepper

chicken ramen 003

Heat oil in a skillet over medium heat. Add chicken and cook until lightly browned. Remove from the pan and set aside.

Use about a T of water to deglaze the pan if necessary. Add onion and mushrooms to the pan and saute until onion is translucent.

Add water, cream cheese (cut into pieces for easier incorporating), and the ramen seasoning packets. Bring to a boil, stirring until the cream cheese has melted and the texture is smooth.

Add chicken, spinach, bell pepper and pepper; heat through.

As the mixture cooks, in a separate pot, boil 2 cups of water. Break ramen noodles in half and add to the pot. Cook for about three minutes, stirring occasionally. (Check for doneness often. You can over cook ramen in about 20 seconds.) Drain.

Toss noodles with the chicken mixture. Serves 4.

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