Mushroom

C hicken uJith' C u n -l^ M c d Totnafoet'

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Prep: 10 min. Cook: 20 min. Makes: 4 servings

Without

Cam pbell's*

Cream of Mushroom soup

it's just chicken.

¥ > o m p

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3 tbsp. olive oil

4 skinless, boneless chicken breast halves

1 shallot, finely chopped*

1 can (10% oz.) Campbell's® Condensed Cream of

Mushroom Soup (Regular or 98% Fat Free)

% cup water

% 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

% cup shredded Parmesan cheese (optional)

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

cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and thinly sliced

basil, if desired.

*Or substitute

1 tbsp.

finely chopped onion.

So many, many reasons it's so.

..M'm! M'm! Good!’

1

2009 CSC Brands LP

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