Chicken With Sun Dried Tomatoes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 10 3/4 ounce(s) can condensed cream of mushroom soup |
2 tablespoon(s) chopped fresh basil leaves |
4 cup(s) hot cooked extra wide egg noodles |
1 tablespoon(s) red wine vinegar |
1 shallot, finely chopped |
1/4 cup(s) shredded parmesan cheese (optional) |
4 skinless, boneless chicken breast halves |
1/4 cup(s) thinly sliced sun dried tomatoes |
3/4 cup(s) water |
Directions:
1. Heat 2 tbsp oil in skillet over medium high heat. Add chicken and cook 10 minutes or until browned on both sides. Remove chicken from skillet.
2. Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 minutes. 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 minutes or until chicken is cooked through, Serve chicken and sauce over noodles. Sprinkle with cheese and thinly sliced basil, if desired.
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