Skillet Chicken'N' Noodles
Submitted by jaynedow
Ground chicken and ramen noodles tossed in a tangy tomato-sour cream sauce with Worcestershire and mustard. A 30-minute skillet dinner that upgrades instant noodles into a real meal.
YIELD
1 batchPREP
15 minCOOK
15 minREADY
30 minThis is what happens when you give a pack of ramen the respect it deserves.
Ground chicken and onions cook up fast in a skillet while chicken-flavored ramen noodles boil separately and get stirred with sour cream and the seasoning packets.
The noodles join the chicken along with condensed tomato soup, a splash of Worcestershire, and a hit of mustard for a creamy, tangy sauce that coats every strand.
It’s on the table in 30 minutes and tastes like something that took way more effort than it did.
Kitchen Tips
- Drain most of the liquid from the noodles before mixing in the sour cream and seasoning. You want them saucy, not soupy
- Use non-fat sour cream to keep things lighter, but full-fat works if that’s what you have
- Break up the ground chicken as it cooks so you get small, even crumbles throughout
- This reheats well for lunch the next day. Add a splash of water when rewarming to loosen the sauce
Ingredients
Directions
Cook noodles according to package directions.
Add seasoning packets and sour cream.
Drain off most liquid; set aside. In a 10 inch skillet over medium heat, in hot oil, cook chicken and onions until chicken is no longer pink and onions are tender.
Stir in tomato soup, water, worcestershire sauce, mustard, and black pepper.
Stir in reserved noodles. Heat through, stirring occasionally.
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