Chicken with Sun-Dried Tomatoes Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 tablespoons - olive oil
  • 1 1/4 pounds - skinless, boneless chicken breast halves
  • 1 - shallot, finely chopped
  • 10 3/4 ounces - Cream of Mushroom Soup
  • 3/4 cups - water
  • 1/4 cups - thinly-sliced sun-dried tomatoes
  • 1 tablespoons - red wine vinegar
  • 2 tablespoons - fresh basil leaves , chopped
  • 4 cups - extra wide egg noodles, cooked and drained
  • 1/4 cups - shredded Pecorino Romano or Parmesan cheese
  • - Thinly-sliced fresh basil leaves (optional)
  • Directions:

    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.

    Brief Description

    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.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Mediterranean

    Prep Time: 15 min
    Cook Time: 35 min


    Campbell's Kitchen

    Posted By:


    Posted On:

    August 24, 2013

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