chicken with sun-dried tomatoes

mrspda1991 avatar
By Sherry Gentry
from Las Vegas, NV

This recipe came from a can of Campbell's condensed cream of mushroom soup. Sounds great. Hope to try soon. Will substitute chicken breasts with chicken thighs.

serves 4
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For chicken with sun-dried tomatoes

  • 3 Tbsp
    olive oil
  • 4 md
    chicken breast halves, skinless and boneless
  • 1
    shallots finely chopped
  • 10 3/4 oz
    campbell's condensed cream of mushroom soup
  • 3/4 c
    water
  • 1/4 c
    thinly-sliced sun-dried tomatoes
  • 1 Tbsp
    red wine vinegar
  • 2 Tbsp
    chopped fresh basil leaves
  • 4 c
    extra wide egg noodles, cooked & drained
  • 1/4 c
    shredded pecorino romano or parmesan cheese (optional)
  • thinly-sliced fresh basil leaves (optional)

How To Make chicken with sun-dried tomatoes

  • 1
    Heat 2 T oil in 10 inch skillet over medium-high heat. Add chicken and cook 10 min. or until well browned on both sides. Remove chicken from skillet.
  • 2
    Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 min. Stir soup, water, tomatoes, vinegar and chopped basil in skillet.
  • 3
    Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 min. or until chicken is cooked through.
  • 4
    Cook noodles according to package instructions. Drain completely.
  • 5
    Serve chicken and sauce over noodles. Sprinkle with cheese and sliced basil, if desired.
  • 6
    You may substitute 1 T finely chopped onion for shallot.
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