This recipe requires little effort, is a beautiful dish and was a thumbs-up for my large group.
Rather than cook the chicken in a pan, I grilled it on the grill and it made it even easier!
3 Tbsp. Olive Oil
4 Skinless Chicken Breast halves
1 shallot, finely chopped
1 can (10.75 oz.) Cream of Mushroom Soup
3/4 cup water
1/4 cup thinly-sliced sun-dried tomatoes
1 tbsp. red wine vinegar
2 tbsp. fresh basil leaves
Thinly-sliced fresh basil leaves (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 chopped basil in a skillet.
3.) Return chicken to skillet an dheat to a boil. Reduce heat to low. Cook 5 min. or until chicken is cooked through. Serve chicken an dsauce over noodles. Sprinkle with cheese and sliced basil, if desired.