Submitted by: aortiz59
Difficulty Rating: Easy
Yields 4 servings.
INGREDIENTS:
- 3 tbs. olive oil
- 4 boneless, skinless chicken breasts
- 1 shallot, finely diced
- 1 clove garlic, finely minced
- 1 (10.75 oz) can of cream of mushroom soup
- ¾ c. water
- ¼ c. thinly sliced sun-dried tomatoes
- 1 tbs. red wine vinegar
- 2 tbs. chopped fresh basil leaves
- 4 c. cooked wide egg noodles
- ¼ c. shredded parmesan cheese
DIRECTIONS:
- Heat 2 tablespoons of olive oil over medium-high heat. Add chicken and cook 10 minutes, or until well browed on both sides. Remove chicken from skillet and place on a platter. Set aside.
- Heat remaining oil in the skillet and reduce heat to medium. Add shallot, tomatoes, and garlic and cook and stir for 2 minutes. Add soup, water, and vinegar and whisk together until smooth and creamy. Stir in basil and allow mixture to cook together for 2-3 minutes.
- Return chicken back to skillet and heat to a boil. Reduce to low and cook chicken in sauce for 5 minutes, or until chicken is fully cooked. Serve chicken and sauce over noodles and sprinkle with cheese.