chicken with sun-dried tomatoes
www.Campbellskitchen.com
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prep time
15 Min
cook time
35 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 tablespoons olive oil
- 4 - chicken breast halves, skinless and boneless
- 1 - shallot, finely chopped
- 1 can cream of mushroom soup
- 3/4 cup water
- 1/4 cup sun dried tomatoes, thin-sliced
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped fresh basil leaves
- 4 cups extra wide egg noodles, cooked & drained
- 1/4 cup parmesan cheese
How To Make chicken with sun-dried tomatoes
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Step 1Heat 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.
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Step 2Heat 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.
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Step 3Return 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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