Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, sliced into 1-inch strips
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 blocks instant ramen noodles, seasoning packets discarded
  • 2 cups fresh baby spinach
  • 1 tbsp fresh basil leaves, chiffonade
  • 4 lemon wedges

Instructions:

  1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken strips in a single layer and sear for 5-6 minutes until a golden-brown crust develops. Remove chicken and set aside.
  2. Reduce heat to medium. Add sun-dried tomatoes and garlic to the same pan. Sauté for 1 minute. Stir in Italian seasoning and red pepper flakes.
  3. Pour in the chicken broth, scraping the bottom of the pan to release the fond. Bring to a gentle simmer, then whisk in the heavy cream and grated Parmesan cheese until the sauce is smooth and uniform.
  4. Add the dry ramen noodle blocks into the simmering liquid. Cook for 3-4 minutes, occasionally submerged with tongs, until noodles soften and the sauce thickens.
  5. Return the seared chicken to the pan and stir in the fresh baby spinach. Toss until the spinach is wilted and the chicken is heated through.
  6. Garnish with fresh basil and serve immediately with lemon wedges for brightness.