This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Campbell's Kitchen Honey-Mustard Chicken
Campbell's Kitchen Tomato-Basil Chicken
Campbell's Kitchen Cheesy Chicken Casserole
Campbell's Kitchen Savory Chicken Stew
Campbell's Kitchen Chicken Mozzarella
more »
Top Related Articles
Top Chicken Dinners for Spring
Rotisserie Chicken Jump-starts Snazzy Meals
Making Chicken Stock
Deboning a Chicken Breast
Finger-Lickin' Chicken Dippers
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Perfect Fried Chicken
Chicken Soup's On
Soup Up Your Chicken Soup
Related Collections
30-Minute Chicken Dishes
Chicken Breasts with Pasta
30 Minute Meals
Basil
Campbell's Kitchen Chicken

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

LEARN MORE

Campbell's Kitchen Chicken with Sun-Dried Tomatoes

By: Campbell's Kitchen

"Sun-dried tomatoes, basil and cream of mushroom soup combine to make a luscious, Mediterranean-style sauce for sauteed chicken and egg noodles. "

Rate/Review | Read Reviews (12)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

3 tablespoons olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
3/4 cup water
1/4 cup thinly-sliced sun-dried tomatoes
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 or Parmesan cheese (optional)
1 teaspoon 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.