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
chopped spinach
¼ red bell pepper,
thinly sliced
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
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 noodles in half, add to the pot and
cook for 3 minutes, stirring occasionally. Drain.
Toss noodles with the chicken mixture. Makes
2 servings.
Chicken with Pineapple Kimchi
and Cantaloupe Yogurt
Chestnut Hill Farms/Legend Produce
4 boneless, skinless
chicken breasts
1 tablespoon
ground coriander
1 tablespoon ground cumin
2 garlic cloves, grated
4 tablespoons olive oil,
divided
½ cantaloupe
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
10 minutes.
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.
PINEAPPLE KIMCHI
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
CANTALOUPE YOGURT
1 tablespoon chopped mint
1 tablespoon
chopped cilantro
1 cup diced cantaloupe
1-2 tablespoons
cantaloupe juice
1 tablespoon chopped ginger
2 green onions, sliced
Pinch of salt
6 ounces Greek yogurt
