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Campbell's Kitchen Chicken with Sun-Dried Tomatoes
- 3 tablespoons olive oil
- 4 skinless, boneless chicken breast halves
- 1 shallot, finely chopped
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 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 Pecorino Romano or Parmesan cheese (optional)
- 1 teaspoon Thinly-sliced fresh basil leaves (optional)
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 20.3g|
|Saturated Fat 4.8g|
|Total Carbohydrate 37.2g|
|Dietary Fiber 3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|