HOT & SPICY FIRE WOK RO*TEL® CHICKEN RAMEN

Cook the diced chicken breasts in a skillet over medium heat with 1 tbsp of olive oil until fully cooked and slightly browned. Season with salt and pepper to taste. Remove from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, bell pepper, and minced garlic until they are softened and fragrant, about 3-4 minutes.

While the vegetables are cooking, prepare both FIRE WOK Torched Teriyaki Chicken ramen packets according to package instructions, but do not add the seasoning packets. Cook all the ramen noodles. Drain the cooked ramen noodles and set aside.

Once the vegetables are softened, add the entire can of RO*TEL® Diced Tomatoes & Green Chilies (undrained) and half can of condensed cream of chicken soup to the skillet. Stir well to combine and let the mixture simmer for 2-3 minutes.

Add the cooked chicken, softened cream cheese, and shredded cheddar cheese to the skillet, stirring until the cheeses are melted and everything is evenly combined.

Finally, add the cooked ramen noodles to the skillet and gently toss everything together until the noodles are coated with the sauce and the ingredients are well distributed.

Let the mixture heat through for another 2-3 minutes, stirring occasionally.

Once heated through, remove the skillet from the heat.

Serve the Hot & Spicy FIRE WOK RO*TEL® Chicken Ramen hot, garnished with chopped cilantro.