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Nutrition Facts

Serving Size 1 (425g)

Recipe makes 3 servings

The following items or measurements are not included below:

lemon pepper seasoning

Calories 522
Calories from Fat 302 (57%)
Amount Per Serving %DV
Total Fat 33.6g 51%
Saturated Fat 13.2g 66%
Monounsaturated Fat 14.7g
Polyunsaturated Fat 3.3g
Trans Fat 0.1g
Cholesterol 83mg 27%
Sodium 739mg 30%
Potassium 505mg 14%
Total Carbohydrate 29.5g 9%
Dietary Fiber 2.6g 10%
Sugars 4.5g
Protein 26.3g 52%

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Dining on a $ With Chicken Breasts

Recipe #336767 | 33 min | 8 min prep | add private note
Chef1MOM~Connie

By: Chef1MOM~Connie
Nov 12, 2008

The challenge for Dining on a Dollar Contest, 2008, was to come up with a meal using ramen noodles and a few other ingredients from a select list. This is a savory dinner or lunch that can be made in a short amount of time but gives a BIG amount of flavor. The simplicity of making this meal is wonderful even for the beginning cook. It can be used for everyday dinners or lunches as well as company is coming. No one will believe it is a budget friendly meal. Serve with your favorite vegetables. I hope you enjoy it as much as my family and friends did.

SERVES 3 (change servings and units)

Ingredients

Directions

  1. 1
    In large skillet, melt olive oil and 2 tbsp butter on medium low heat.
  2. 2
    Add in all ingredients except chicken, carrots, and noodles and sauté til el dente, scoop out into serving dish. ( Do NOT wash out skillet yet).
  3. 3
    In same skillet add in additional tbsp of butter and more olive oil if needed, add chicken and cook on medium til all pink is gone. Approx 4 min depending on thickness of chicken strips.
  4. 4
    In a separate pan at the same time bring 2 c water to a rolling boil. Turn down heat and Add in carrots and cook for 2 min then add in noodles and cook an additional 1-2 minute.
  5. 5
    Drain any remaining liquid and toss into skillet., stir.
  6. 6
    Then take vegetable mixture from serving dish and incorporate back into skillet to reheat on med low heat. Sprinkle on Parmesan cheese and incorporate through.
  7. 7
    Return all to serving platter and voila.
  8. 8
    Serve with crusty bread.
  9. 9
    Options: other vegetables can be substituted or interchanged for variety such as broccoli, spinach, chard, zucchini disks, etc.
  10. 10
    You can keep noodles separate and serve the chicken veggie mixture over top of the noodles as opposed to mixed together.

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Featured Reviews for This Recipe

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From: Color Guard Mom

On Feb 6, 2009

Yummy!! This is very good and very easy to make! I prepped everything a few hours ahead of time, so it was quick to put together for dinner. Thanks so much for posting! Made for I Recommend Tag.

0 people found this review helpful

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    From: appleydapply

    On Dec 2, 2008

    This made a quick & easy lunch for us today. We enjoyed it, but thought the amounts of garlic and bell peppers were too much for our family's tastes. Next time I would reduce the garlic somewhat, and replace some of the pepper with another veggie. Thanks for sharing this creative way to use ramen.

    0 people found this review helpful

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    From: 4-H Mom

    On Nov 22, 2008

    I made this for dinner tonight! It was really good. I was suprised that my family enjoyed it. I didn't think they would like it. I have found a new recipe for my family. Thanks.

    1 person found this review helpful

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    From: NcMysteryShopper

    On Nov 20, 2008

    This was so fast and very good! We had a house guest who just loved this dish! I thought it may need a more seasoning then just lemon pepper but since I sprinkled the lemon pepper on the chicken as it cooked it really added a whole new dimension. I doubled the recipe and also added cabbage, leaf spinach and orange bell pepper. Good Luck Chef!

    1 person found this review helpful

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  • Read all 4 reviews

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