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Chicken with Sun-Dried Tomatoes

Chicken with Sun-Dried Tomatoes

Sun-dried tomatoes, basil and fat-free cream of mushroom soup combine to make a luscious, Mediterranean-style sauce for sautéed chicken and egg noodles.

Chicken with Sun-Dried Tomatoes

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About This Recipe

Yield:4
Active time:10 minutes
Total time:30 minutes
Special equipment:skillet

Ingredients

  • 3 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves (about 1 pound)
  • 1 shallot, finely chopped
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 3/4 cup water
  • 1/4 cup thinly-sliced sun-dried tomatoes
  • 1 tablespoon red wine vinegar
  • 2 tablespoons chopped fresh basil leaves
  • 4 cups extra wide egg noodles, cooked and drained
  • 1/4 cup shredded Pecorino Romano or Parmesan cheese (optional)
  • Thinly-sliced fresh basil leaves (optional)

Procedures

  1. 1

    Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

  2. 2

    Heat the remaining oil in the skillet over medium heat. Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.

  3. 3

    Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the noodles. Sprinkle with the cheese and sliced basil, if desired.

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