Ingredients:

  • 2 medium chicken breast fillets, sliced into thin medallions
  • 4 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes, julienned (packed in oil)
  • 1 tsp smoked paprika
  • 1/2 tsp red chili flakes
  • 2 packs ramen noodles (discard flavor packets)
  • 2 cups low sodium chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup freshly grated parmesan cheese
  • 1 cup fresh spinach, tightly packed
  • 1 tbsp sun-dried tomato oil (from jar)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Slice 2 medium chicken breast fillets into thin medallions and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Heat 1 tbsp sun dried tomato oil in a skillet over medium high heat. Add chicken until golden and crackling, about 3 minutes per side.
  3. Lower heat to medium and add 4 cloves minced garlic, 1/4 cup julienned sun dried tomatoes, 1 tsp smoked paprika, and 1/2 tsp red chili flakes. Toasting the spices in oil wakes up their flavor.
  4. Pour in 2 cups low sodium chicken broth, scraping the bottom of the pan to release the brown bits.
  5. Add 2 packs ramen noodles (discard packets) to the broth. Cook for 2 minutes until the noodles start to loosen and soften.
  6. Stir in 1/2 cup heavy cream and 1/3 cup freshly grated parmesan. Keep the heat at a low simmer to prevent the cream from splitting.
  7. Fold in 1 cup fresh spinach. Cook for 1 minute until the leaves are bright green and shrunken.
  8. Continue to simmer for another 1-2 minutes until the sauce coats the back of a spoon.
  9. Remove from heat and let sit for 2 minutes. The sauce will thicken significantly as it cools slightly.