By Protein
Marry Me Chicken Ramen Recipe
Ingredients
1 ea. Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filet, 4 oz., Frozen
1/4 tsp. Italian Seasoning, for the Chicken
1½ cups Sun-Dried Tomato Parmesan Broth (Sub-Recipe)
3 oz. Ramen Noodles, Cooked
1/3 cup Spinach, Wilted
1/2 tsp. Sun-Dried Tomatoes, Extra, for Garnish
1 ea. Green Onion, Diced
2 tsp. Parmesan Cheese, Shredded
1/4 tsp. Fresh Basil, Torn
1-2 ea. Serrano Pepper, Thinly Sliced, to Taste
Directions
- Preheat convection oven to 350°F.
- Heat the frozen grilled chicken breast filet for 17-21 minutes.
- Prepare ramen noodles, drain and hold until ready to serve.
- Lightly season the hot chicken with Italian seasoning, then slice into strips.
- Place cooked ramen noodles in a bowl and ladle the hot Sun-Dried Tomato Parmesan Broth over the top.
- Lay the sliced chicken on top of the noodles.
- Artfully arrange the wilted spinach, extra sun-dried tomatoes, green onion, parmesan, basil, and sliced serrano around the bowl.
Sun-Dried Tomato Parmesan Broth
about 2 Cups
Ingredients
2 tsp. Olive Oil
2 tbsp. Shallot, Minced
1 ea. Garlic Clove, Minced
4 oz. Sun-Dried Tomatoes, Rough Chopped
2 tsp. Oil, Reserved from Sun-Dried Tomato Jar
1½ cups Chicken Broth
1/4 cup Half and Half
1 tbsp. Fresh Basil, Chopped
1 tsp. Italian Seasoning
To taste Salt & Pepper
Directions
- Sauté shallot and garlic in olive oil and the reserved sun-dried tomato oil until tender and fragrant, about 1 to 2 minutes.
- Add the chopped sun-dried tomatoes and cook 1 minute more.
- Add the chicken broth, half and half, basil, and Italian seasoning.
- Bring to a boil, then reduce heat and simmer 8 to 10 minutes to let the flavors meld.
- Season with salt and pepper to taste.
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