Chicken with Sun-Dried Tomatoes

Campbell’s

3 tbsp. olive oil

4 skinless, boneless chicken breast halves

1 shallot, finely chopped

1 can (10 ½ oz.) condensed cream of mushroom soup

¾ cup water

¼ cup thinly sliced sun-dried tomatoes

1 tbsp. red wine vinegar

2 tbsp. chopped basil leaves

4 cups extra wide egg noodles, cooked and drained

¼ cup shredded Pecorino Romano or Parmesan cheese (optional)

Thinly sliced fresh basil leaves (optional)

I wonder if anyone has ever written a Lady of Shallot parody about a vegetable trapped in the crisper.

Heat 2 tbsp. oil in 10” skillet over medium-high heat. Add chicken and cook 10 min. or until well browned on both sides. Remove chicken from skillet.

Ken's only had chicken tenders, which worked just as well.

Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 1 min. Stir soup, water, tomatoes, vinegar and chopped basil in skillet.

Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 min. or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and sliced basil, if desired.

The Parmesan adds a nice effect.

My Rating: 3/5 "I don't understand sun-dried tomatoes. The texture is weird and so is the flavor.. On top of that, the sauce for this chicken is otherwise unsatisfying and there's not enough of it to make the noodles interesting. My partner liked this, because he likes almost any chicken dish. Personally I wasn't included to eat the leftovers."