Chicken with Sun-Dried Tomatoes
Chicken with Sun-Dried Tomatoes might be just the main course you are searching for. This recipe serves 4. One serving contains 462 calories, 36g of protein, and 19g of fat. For $2.29 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of condensed cream of mushroom soup, red wine vinegar, sun-dried tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 20 foodies and cooks. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is good. Similar recipes include (Vegan!) Sun-Dried Tomato Fettuccine Alfredo + How To Make Your Own Sun-Dried Tomatoes, Pasta with Pesto, Fresh Tomatoes, Sun-Dried Tomatoes, Chicken and Mozzarella Cheese, and Chicken with Sun Dried Tomatoes and Olives.
Servings: 4
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 tablespoons chopped fresh basil leaves
3 tablespoons olive oil
1/4 cup shredded Pecorino Romano or Parmesan cheese (optional)
1 tablespoon red wine vinegar
1 shallot, finely chopped
4 skinless, boneless chicken breast halves (about 1 pound)
1/4 cup thinly-sliced sun-dried tomatoes
3/4 cup water
4 cups extra wide egg noodles, cooked and drained
Equipment:
frying pan
Cooking instruction summary:
Procedures 1 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. 2 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. 3 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.
Step by step:
1. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat.
2. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
3. Remove the chicken from the skillet.
4. Heat the remaining oil in the skillet over medium heat.
5. Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.
6. 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.
7. Serve the chicken and sauce over the noodles. Sprinkle with the cheese and sliced basil, if desired.
Nutrition Information:
covered percent of daily need
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