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.
cost per recipe: $10.44
The price is determined by the national average.
tablespoons olive oil
pounds skinless, boneless chicken breast halves
shallot, finely chopped
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cup thinly-sliced sun-dried tomatoes
tablespoon red wine vinegar
tablespoons chopped fresh basil leaves
ounces (about 4 cups) extra wide egg noodles, cooked and drained
cup shredded Parmesan cheeseor Pecorino Romano cheese (optional)
tablespoon thinly-sliced fresh basil leaves(optional)
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.
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.
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.