Chicken with Sun-Dried Tomatoes

chicken-with-sun-dried-tomatoes-large-60202Prep: 10 minutes
Cook: 20 minutes
Serves: 4


  • 3 tablespoons olive oil
  • 2 large skinless, boneless chicken breast halves
  • 1 tsp onion powder
  • Pinch of garlic powder
  • 1 can Condensed Cream of Mushroom Soup
  • 3/4 cup water
  • 1/4 cup thinly-sliced sun-dried tomatoes
  • 2 tsp dried basil
  • 4 cups extra wide egg noodles, cooked and drained
  • 1/4 cup shredded Parmesan cheese


  1. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until it’s well browned on both sides.  Remove the chicken from the skillet.
  2. Heat the remaining oil in the skillet over medium heat.  Stir the soup, water, tomatoes, onion powder, garlic powder, and dried basil in the skillet.
  3. 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.  Serve the chicken and sauce over the noodles.  Sprinkle with the cheese.


Original Recipe found here

One thought on “Chicken with Sun-Dried Tomatoes

  1. Pingback: December Meal Plan | The Monthly Lineup

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