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

  • 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)

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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  • 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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