Campbells Chicken With Sun Dried Tomatoes

By adventurefamily5

You can use Mushroom soup or Cream of Celery.

Be sure to chop sun dried tomatoes very finely, as they have a strong flavor.

Ingredients

• 3 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 1 shallot, finely chopped
• 1 (10 3/4 ounce) cream of celery soup or cream of mushroom soup
• 3/4 cup water
• 1/4 cup thinly-sliced sun-dried tomato
• 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 cheese
• thinly-sliced fresh basil leaf

Preparation

Step 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.

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.

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.