Tuscan Chicken and Penne

By teresafu

Ingredients

• 2 tbsp (30 mL)
• olive oil
• 1 lb (500 g)
• boneless, skinless chicken breasts, cut into strips
• 1
• shallot, finely chopped
• 3 tbsp (45 mL)
• balsamic vinegar
• 1 can (10 oz/284 mL)
• CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
• 3/4 (175 mL)
• cup water
• 1/4 cup (60 mL)
• thinly sliced sun-dried tomatoes
• 1 tbsp (15 mL)
• chopped fresh rosemary leaves
• 4 cups (1 L)
• hot cooked penne pasta, prepared without salt
• 3 tbsp (45 mL)
• shredded Parmesan cheese

Details

Servings 1
Adapted from cookwithcampbells.ca

Preparation

Step 1

Brown chicken well on all sides in half of heated oil in large non-stick skillet at medium-high heat. Remove chicken and keep warm.