Chicken with Sun-Dried Tomatoes

• 3 tbsp. olive oil
• 4 skinless, boneless chicken breast half
• 1 shallot
• 1 can Campbell's Condensed Cream of Mushroom Soup
• 3/4 c. water
• 1/4 c. sun-dried tomatoes
• 1 tbsp. vinegar
• 2 tbsp. fresh basil leaves
• 4 c. egg noodles
• 1/4 c. Parmesan cheese
• fresh basil leaves

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.
6. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.
7. Return the chicken to the skillet and heat to a boil.
8. Reduce the heat to low.
9. Cook for 5 minutes or until the chicken is cooked through.
10. Serve the chicken and sauce over the noodles.
11. Sprinkle with the cheese and sliced basil, if desired.
12. Tip: You can substitute 1 tablespoon finely chopped onion for the shallot.Vitamin A 10%DV, Vitamin C 7%DV, Calcium 4%DV, Iron 19%DV

olive oil, skinless, shallot, campbells condensed cream, water, tomatoes, vinegar, fresh basil, egg noodles, parmesan cheese, fresh basil

Taken from www.delish.com/recipefinder/chicken-sun-dried-tomatoes-recipe-campbells-1109 (may not work)