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.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

3 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves
1 shallot, finely chopped
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) 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)

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.

Full Screen View

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

calories

490 520

totalfat

19g 21g

saturatedfat

4g 4g

cholesterol

145mg 145mg

sodium

630mg 710mg

totalcarbohydrate

40g 40g

dietaryfiber

3g 3g

protein

41g 41g

vitamina

6%DV 6%DV

vitaminc

4%DV 4%DV

calcium

10%DV 8%DV

iron

15%DV 15%DV

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

  • 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.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#51164_1

Your Recently Viewed Recipes