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Chicken with Sun-Dried Tomatoes

Chicken with Sun-Dried Tomatoes

4.21
(19)

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.  

serves 4 people

Ingredients

cost per recipe: $10.96

The price is determined by the national average.

  • 3

    tablespoons olive oil

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1

    shallot, finely chopped

  • 1

    can 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 cheeseor Pecorino Romano cheese (optional)

  • 1

    tablespoon thinly-sliced fresh basil leaves(optional)

view nutrition info

How to Make It

Step 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.

Step 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.

Step 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.

Recipe Tips

  • 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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Made With
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

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

BUY NOW
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

BUY NOW

Ratings & Reviews

(19)
  • Melissa D.

    August 19, 2014

    Flavorful & tasty chicken recipe

    Made this for dinner and it was flavorful & tasty. Used chicken thighs instead of breasts and Farfalle pasta instead of noodles. Used tomatoes & basil from our garden. Hubby, daughter & I liked it.

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  • RamblinD

    July 21, 2014

    My 9 y/o loved it .........

    Quick and easy! My daughter did not liked the sun dried tomatoes but I did. I might sauté mushrooms with the shallots next time for her.

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    (0) (0)
  • JoMORK

    February 14, 2013

    The BEST!

    My husband LOVED this and he is a picky eater. It's delish!

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    (0) (0)
  • Mary B.

    August 12, 2012

    Chicken with Sun-Dried Tomatoes

    This is a great recipe if you are looking for something different. The second time I made it, I omitted the red wine vinegar. Excellant dish for even a picky eater.

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    (0) (0)
  • Robin V.

    March 29, 2012

    Chicken with Sun-Dried Tomatoes

    My family loved this. I saw it in a magazine and decided to try it. My son does not really like the Cream of Mushroom Soup so I substituted "Cream of Chicken Soup with Herbs" I also used chicken tenderloins and cut them up into bite size pieces before I browned them and it all tasted wonderful. Have made this three time already, and my son actually goes back for seconds.

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    (0) (0)

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