Campbell’s Kitchen Chicken with Sun-Dried Tomatoes

How to cook Campbell's Kitchen Chicken with Sun-Dried Tomatoes

Ingredients: 3 tablespoons olive unguent 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 Accessible) 3/4 cup latin aqua 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 (uncompulsory) 1 teaspoon Thinly-sliced fresh basil leaves (non-requisite)

Directions: Torridity 2 tablespoons oil in a 10-inch skillet over medium-high zealousness. Add the chicken and cook with a view 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 eagerness. Add the shallot and cook and stir championing 2 minutes. Stir the soup, soda water, tomatoes, vinegar and chopped basil in the skillet. Return the chicken to the skillet and heat to a bluster. Reduce the heat to insufficient. Cook object of 5 minutes or until the chicken is cooked to the core. Serve the chicken and sauce over the noodles. Sprinkle with the cheese and sliced basil, if dearest.


Servings Per Means: 4

Amount Per Serving

Calories: 470

Total Fat: 20.3g Cholesterol: 107mg Sodium: 762mg Total Carbs: 37.2g Dietary Fiber: 3g Protein: 32.8g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving repayment for:4 peoples

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