Ramen Goodness

Posted Fri, 08/13/10


My mother prepared Chicken Milano for dinner last night. The recipe was adapted from the version to be found at American Profile Magazine via 101 Things to Do with Ramen Noodles by Toni Patrick, but with several changes and/or omissions.


Chicken Milano with Ramen

1 TBS olive oil

1 LB boneless, skinless chicken breasts, chopped*

2 tsp. minced garlic

1 can (15 oz.) diced tomatoes with green chilies

1 C chicken broth

1 TBS basil

Black pepper to taste

2 pkgs. chicken-flavored Ramen Noodles with 1 seasoning packet*


Heat olive oil in a skillet. Add the chicken and garlic and cook for about ten to fifteen minutes, or until chicken is done. Add tomatoes, chicken broth, basil and pepper. Simmer over low heat for five minutes. Cook the noodles according to package directions; drain. Add one seasoning packet. Serve the chicken mixture over warm noodles or thoroughly combined. *Substitutions: The chicken breasts can be substituted with skinless chicken thighs. Instead of using packaged Ramen noodles you can make your own (see our recipe Ramen from Scratch). If you choose to make homemade noodles, substitute seasoning packet with one of the mixtures on our Ramen Seasonings page.

The dish was wonderful. Without meaning to, Mum spiced it up by using the diced tomatoes with green chilies. It had a definite peppery taste. I think the ramen noodle seasoning packet had much to do with the flavor as well.


It helps that I adore ramen noodles. I remember when I first tried them years ago, and found the suggested way of eating them not to my liking. The "correct" method is to boil the noodles, retain the water and add the seasoning packet to have a soupy meal. I prefer to drain the water from the noodles after cooking, and then add the seasoning packet to eat as is.


I even like the crunchy ramen raw as a snack.


Blog Tags: Pasta


Blog Tag Tags: Pasta; Poultry  Send a comment about this blog entrySend Comment >