Chicken with Sun-Dried Tomatoes

Print recipe & shopping list
Chicken with Sun-Dried Tomatoes
Submitted by:
Rating: 
Makes: 4 servings adjust
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.

Directions

Ingredients

  • 2 tablespoons Olive Oil
  • 4 Boneless Skinless Chicken Breast Halves

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.

Ingredients

  • 1 tablespoon Olive Oil
  • 1 Shallot, finely chopped

Step 2

Heat the remaining oil in the skillet over medium heat. Add the shallot and cook and stir for 2 minutes

Ingredients

  • 10 3⁄4 ounces Canned Condensed Cream of Mushroom Soup
  • 3⁄4 cup Water
  • 1⁄4 cup Sun-Dried Tomato, thinly sliced
  • 1 tablespoon Red Wine Vinegar
  • 2 Fresh Basil, chopped

Step 3

Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.

Ingredients

  • 4 cups Egg Noodles, extra wide, cooked and drained
  • 1⁄4 cup Pecorino Romano Cheese, or Parmesan cheese (optional)
  • Fresh Basil, thinly sliced

Step 4

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.
Kitchen Monki sign up