Chicken with Sun-Dried Tomatoes

Campbell's Chicken with Sun-Dried Tomatoes Recipe

Sun-dried tomatoes, basil and fat-free cream of mushroom soup combine to make a luscious, Mediterranean-style sauce for sautéed chicken and egg noodles.  

At a glance

Prep

Total

Serves

4

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

3 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves
1 shallot, finely chopped
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free 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
6 ounces (about 4 cups) extra wide egg noodles, cooked and drained
1/4 cup shredded Parmesan cheese or Pecorino Romano cheese (optional)
1 tablespoon thinly-sliced fresh basil leaves (optional)
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