Chicken with Sun-Dried Tomatoes

By Hklbrries

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 hot cooked extra wide egg noodles
• 1/4 cup shredded Parmesan cheese (optional)
• Or substitute 1 tbsp finely chopped onion

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from campbellskitchen.com

Preparation

Step 1

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

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

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