Serious Eats - seriouseats.com
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
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
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
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
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.
