Description

This recipe makes about four servings. The prep time is about 10 minutes. The cook time is about 10 minutes.

Ingredients

3 tablespoons olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped
1 can(10 3/4 ounce) condensed fat free cream of mushroom soup
3/4 cup water
1/4 cup thinly sliced sun-dried tomatoes
1 tablespoon red wine vinegar
2 tablespoons chopped fresh basil leaves
4 cups extra wide egg noodles, cooked and drained
1/4 cup shredded that Pecorino Romano or Parmesan cheese (optional)
Thinly sliced fresh basil leaves (optional)

Directions

Heat 2 tablespoons oil in 10 inch skillet over medium-high heat. Add chicken and cook 10 minutes, or until well browned on both sides. Remove chicken from skillet.

Heat remaining oil in skillet over medium heat. Add shallots and cook and stir 2 minutes. 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 minutes, or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and sliced basil, if desired.

You can substitute 1 tablespoon finely chopped onion for shallot.