Sunday, October 3, 2010

Curried Chicken and Ramen Noodles

Adapted from BHG Fast-Fix One-Dish Meals

Serves 4

5 c water
2 or 3 3-oz packages chicken flavor ramen noodles (but use only one of the spice packets)
4+ c mixed frozen broccoli, cauliflower, and carrots
1/2 can (~8 oz) light coconut milk
2 tsp curry powder
1/8 tsp crushed red pepper flakes (or to taste)
12 oz cubed, cooked chicken breast (I use 1 can of Kirkland premium chicken breast, drained)

1. Boil water in large saucepan; add 2 (or 3) noodle packets (but only one spice packet!) and frozen vegetables. Cook, uncovered, until vegetables are tender (~5 min).
2. In a medium bowl, stir together coconut milk, curry powder, and pepper flakes; add chicken.
3. For a Pho-style noodle soup, pour most of the water from noodle-vegetable mixture and add coconut-curry-chicken mixture. For a spaghetti-style dish, drain all the water, return the noodle-vegetable mixture to the pot, and add the coconut-curry-chicken mixture. Heat through and serve.

Nutrition info per serving (if using 2 ramen packets):
333 calories
8 g fat
3 g fiber

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