Chicken with Sun-Dried Tomatoes

INGREDIENTS

3 tablespoons olive oil

4 skinless, boneless chicken breast halves (about 1 pound)

1 shallot, finely chopped

1 can (10 3/4 ounces) 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)

Thinly-sliced fresh basil leaves (optional)

• 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.

RECIPE TIPS

• Tip: You can substitute 1 tablespoon finely chopped onion for the shallot.

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