Chicken with Sun-Dried Tomatoes

3 tbsp. olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped
1 can Campbell's Condensed Cream of Mushroom Soup
1/4 cup thinly sliced sun-dried tomatoes
1 tbsp. red wine vinegar
2 tbsp. chopped fresh basil leaves
4 cups hot cooked extra wide egg noodles
1/4 cup shredded Parmesan cheese

1. Heat 2 tbsp oil in skillet over medium-high heat. Add chicken and cook 10 minutes or until well 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.


Prep: 10 minutes  Cook 20 minutes. Makes 4 servings