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

15 min.

Total

35 min.

Serves

4

Cook: 20 min.

Cost per recipe: $7.58

Made With

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed 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 (Regular or 98% Fat Free)
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 and drained
1/4 cup shredded Pecorino Romano or Parmesan cheese (optional)
Thinly-sliced fresh basil leaves (optional)

How to Make It

  • 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.

  • 2

    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.

  • 3

    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.

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Recipe Nutritional Information

Made With

Campbell's Cream of Mushroom Soup

calories

531

totalfat

18g

saturatedfat

3g

cholesterol

70mg

sodium

670mg

totalcarbohydrate

55g

dietaryfiber

5g

protein

34g

vitamina

10%DV

vitaminc

7%DV

calcium

4%DV

iron

19%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Easy Substitution: You can substitute 1 tablespoon finely chopped onion for the shallot.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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