Creamy Chicken Ramen Noodles For 2 Recipes

CREAMY CHICKEN RAMEN NOODLES FOR 2

Steps:

• Bring water to boil in small saucepan.
• Add dry noodles and flavor packet (optional) and cook until tender.
• Drain noodles.
• Meanwhile, in a large saucepan, Add ingredients butter to broccoli.
• Heat on low until combined and chicken and broccoli are heated through.
• Add noodles and stir together until noodles are coated.
• Season with salt and pepper if seasoning packet is not used.

CREAMY RAMEN NOODLES

Steps:

• Bring water to boil in a small sauce pan.
• Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally.
• Drain away water. Return noodles to sauce pan.
• Add butter, milk and contents of seasoning packet.
• If your tastes desire, you may not use all of the seasoning packet.
• Heat on low heat and stir until butter is melted and noodles are coated with creamy sauce.
• Serve.

CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY

Steps:

• Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8-10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
• Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3-4 minutes, until the vegetables are starting to become tender.
• Stir in the Campbell's® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3-4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
• Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
• Enjoy!