chicken with sun-dried tomatoes
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.
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prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 tablespoons olive oil
- 4 medium chicken breast halves, skinless and boneless
- 1 - shallots finely chopped
- 10 3/4 ounces campbell's condensed cream of mushroom soup
- 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 extra wide egg noodles, cooked & drained
- 1/4 cup shredded pecorino romano or parmesan cheese (optional)
- - thinly-sliced fresh basil leaves (optional)
How To Make chicken with sun-dried tomatoes
-
Step 1Heat 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.
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Step 2Heat 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.
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Step 3Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 min. or until chicken is cooked through.
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Step 4Cook noodles according to package instructions. Drain completely.
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Step 5Serve chicken and sauce over noodles. Sprinkle with cheese and sliced basil, if desired.
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Step 6You may substitute 1 T finely chopped onion for shallot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Tag:
#Quick & Easy
Keyword:
#easy
Keyword:
#main-dish
Keyword:
#chicken
Ingredient:
Chicken
Culture:
American
Method:
Stove Top
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