A few days ago, we we were left without dinner plans due to an unexpected storm. When we’re looking for an easy recipe, we tend to pick up a can in the pantry and look for a recipe. So many companies offer quick and easy recipes on their cans that we always look there for inspiration before hitting recipe sites. We found a recipe on a Campbell’s can for Chicken with sun dried tomatoes but we didn’t have a couple items so we subbed what we had and tweaked it for our tastes.
Chicken with Fire Roasted Tomatoes
This is a modified version of a Campbell's Chicken with Sun-Dried Tomatoes.
Ingredients
- 4 cup extra wide egg noodles cooked & drained
- 1/4 cup Parmesan cheese shredded, optional
Chicken
- 2 tablespoon olive oil
- 4 chicken breasts boneless skinless skinless boneless
- seasoning to taste
Sauce
- 1 tablespoon olive oil
- 1 small onion
- 10.5 oz cream of mushroom soup canned
- 3/4 cup water
- 10.75 oz tomatoes diced, canned
- 1 tablespoon white wine vinegar
- 1 teaspoon basil dried
Instructions
- Heat 2 tbsp oil in medium skillet over medium-high heat. Add chicken and cook 10 min. or until well browned on both sides. Remove chicken from skillet.
- Heat remaining oil in skillet over medium heat. Add onion and cook and stir for 2 min. Add soup, water, tomatoes, vingear and remaining seasoning.
- Return chicken to skillet and heat to a boil. Stir in cooked pasta. Reduce heat to low. Cook 5 min. or until chicken is cooked through.
- Serve warm and sprinkle with cheese, if desired.
