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Chicken with Sun-Dried Tomatoes

Chicken with Sun-Dried Tomatoes
You can never have too many main course recipes, so give Chicken with Sun-Dried Tomatoes a try. One portion of this dish contains roughly 36g of protein, 19g of fat, and a total of 462 calories. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of extra wide egg noodles, chicken breast halves, shallot, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

1
Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat.
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2
Add the chicken and cook for 10 minutes or until it's well browned on both sides.
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3
Remove the chicken from the skillet.
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4
Heat the remaining oil in the skillet over medium heat.
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5
Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.
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BasilBasil
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6
Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.
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7
Serve the chicken and sauce over the noodles.
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SauceSauce
8
Sprinkle with the cheese and sliced basil, if desired.
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BasilBasil

Equipment

DifficultyMedium
Ready In30 m.
Servings4
Health Score21
Dish TypesLunchMain CourseMain DishDinner
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