This speedy sautéed chicken dish features a delicious tomato sauce flavored with garlic, basil and Parmesan cheese.
cost per recipe: $5.58
The price is determined by the national average.
tablespoon vegetable oil
pound skinless, boneless chicken breast halves
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
tablespoons grated Parmesan cheese
teaspoon dried basil leaves, crushed
teaspoon garlic powder
ounces (1/2 of a 1-pound package) medium tube-shaped pasta (ziti), cooked according to package directions (about 4 cups)
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook or 10 minutes until it's well browned on both sides.
Stir the soup, milk, cheese, basil and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the pasta.
(10 3/4 ounces) Campbell’s® Condensed Tomato Soup
June 21, 2017
I was looking for a recipe to use with the excess cans of Campbell's Tomato Soup I have in my pantry and read through the reviews to get an idea of adjusting the seasonings. My husband and I loved it! I added sauteed chopped onions and mushrooms with a can of stewed tomatoes with Italian Seasoning as suggested by a reviewer. These additions added a bold but balanced flavor to the tomato soup. I can't wait to try it with pork chops.
June 22, 2015
My family loves this recipe, but I did modify it a bit. We like it saucier so I double the soup and seasonings. I am not the best at cooking chicken in a pan so I boil mine ahead of time, save the broth for another recipe, then make the sauce up and add the already boiled chicken to it. The chicken ends up being more tender and just falls apart in your mouth.
February 17, 2015
I was looking for something to do with the cans of condensed tomato soup I have in my cupboard when I stumbled across this recipe, and I was shocked at how much we both ended up loving it, in spite of our mentioned distaste for tomato soup. Of course, because I am seemingly unable to cook a recipe as given, I made some additions. I only had chicken thighs (bone-in) but they cooked the same, just had to simmer it for about 20 minutes rather than 5. I seasoned the chicken, of course, and added a teaspoon of Italian seasoning and a can of partially drained, sliced stewed tomatoes. Also, after browning the chicken, I removed the meat and slightly browned about a quarter cup each of chopped onion and mushroom pieces, then mixed in the soup mixture and re-added the chicken. Overall this was a total hit in my family.
November 3, 2013
The recipe was easy to make and very quick. One thing I will say for those that don't know, you must season your food to your liking no matter what recipe you are trying. So, I seasoned the chicken breast with salt and pepper. I added salt to the pot of water for the pasta. I used carrots instead of broccoli.
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