Chicken with Sun-Dried Tomatoes

Chicken with Sun-Dried Tomatoes

Prep: 10 min
Cook: 20 min
Makes 4 servings

WET Ingredients

3 tbsp olive oil
3 skinless boneless chicken breast halves
1 shallot finely chopped or 1 tbsp finely chopped onion
1 can cream of mushroom or cream of chicken soup.
3/4 cup water
1/4 cup thinly sliced sun-dried tomatoes
1 tbsp red wine vinegar
2 tbsp chopped fresh basil leaves

DRY Ingredients

4 cups hot cooked extra wide egg noodles
1/4 cup shredded parmesan cheese (optional)

HARDWARE

1 Skillet

1. Heat 2 tbsp oil in skillet over medium-high heat. Add chicken and cook 10 min. or until well browned on both sides. Remove chicken from skillet.

2. Heat remaining oil in skillet over medium heat. Add the shallot and cook and stir 2 min. Stir soup, water, tomatoes, vinegar and basil in skillet.

3. Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 min. or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and thinly sliced basil, if desired.