Creamy Chicken Ramen
with Spinach and Mushrooms
Nissin Top Ramen
1 tablespoon oil
1 cup boneless chicken
breast cut into thin pieces
½ cup sliced mushrooms
½ small onion, diced
1 cup water
½ package ( 4 ounces)
light cream cheese
1 3-ounce package Chicken
Flavor Top Ramen
1 cup coarsely
¼ red bell pepper,
½ teaspoon coarsely
ground black pepper
Heat oil in a skillet over medium heat. Add chicken
and sauté until lightly browned. Remove from the
pan and set aside.
Add mushrooms and onion to the pan and sauté
until the onion is translucent.
Add water, cream cheese and the Top Ramen
seasoning packet. Bring to a boil, stirring until
the cream cheese has melted and the texture
Add chicken, spinach, bell pepper and pepper;
As the mixture cooks, in a separate pot, boil 2 cups
of water. Break noodles in half, add to the pot and
cook for 3 minutes, stirring occasionally. Drain.
Toss noodles with the chicken mixture. Makes
Chicken with Pineapple Kimchi
and Cantaloupe Yogurt
Chestnut Hill Farms/Legend Produce
4 boneless, skinless
1 tablespoon ground cumin
2 garlic cloves, grated
4 tablespoons olive oil,
1 cup couscous
Prepare the kimchi: In a bowl, mix all ingredients.
Let sit for 1 hour.
Preheat oven to 425°F. Rub chicken with mixture
of coriander, cumin, garlic and 2 tablespoons oil.
Bake for 50 minutes.
Prepare the yogurt: In a bowl, blend all ingredients.
Puree the ½ cantaloupe in a blender with ½ cup
water. Cook in a saucepan until reduced by half.
Place couscous in a bowl and pour in the hot
cantaloupe juice. Seal with plastic wrap for
Heat 2 tablespoons oil in a frying pan over
medium heat. Toast couscous until light brown.
Divide couscous among 4 plates. Slice each
breast and place on couscous. Serve kimchi and
yogurt on each side of chicken and couscous.
Makes 4 servings.
Recipe developed by chef Aaron Arditti,
Azul Restaurant at Mandarin Oriental.
3 tablespoons grated ginger
3 tablespoons chopped garlic
1 tablespoon sugar
5 tablespoons Sriracha sauce
2 tablespoons sesame oil
½ cup soy sauce
1 pineapple, cut into chunks
1 tablespoon chopped mint
1 cup diced cantaloupe
1 tablespoon chopped ginger
2 green onions, sliced
Pinch of salt
6 ounces Greek yogurt