Campbells Chicken With Sun Dried Tomatoes

Submitted by GingerlyJ

"This recipe came on a soup can and quickly became one of my families favorite weknight dinners. If you haven't tasted it yet, you really should"

 

• Ready In: 30mins
• Ingredients: 11
• Yields: 1 dish
• Serves: 4

ingredients

• 3 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 1 shallot, finely chopped
• 1 (10 3/4 ounce) can 98 percent fat free cream of celery soup
• 3⁄4 cup water
• 1⁄4 cup thinly-sliced sun-dried tomato
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped fresh basil leaves
• 4 cups extra wide egg noodles, cooked and drained
• 1⁄4 cup shredded pecorino romano cheese
• thinly-sliced fresh basil leaf

directions

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.

Reviews

[Tallie in Pacific NW]

This version ws tasty, however, I much preferred the original recipe which calls for 1-10 3/4oz can Cream of Mushroom Soup and 1/4 cup Parmesan cheese (optional). Thank you for sharing your spin on a great Campbell's classic.

 

[internetnut]

I'm not rating this as I haven't tried it. The copy of this recipe I have calls for cream of mushroom soup. Thanks for posting what sounds like a good recipe! Christine (internetnut)

 

[NancyB]

I used cream of mushroom soup. It was good. The tomatoes have a strong flavor, so next time, I'll go a little "lighter" on them and chop them finer. Very good.