Sunday, 25 March 2012
Chicken with Sun-Dried Tomatoes
Easy quick dinner for those busy nights. It is so fresh and light but so filling. This is a great family hit. And with only 467 calories, you know you are giving your family something good!
3 Tbsp. olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped
1 can condensed 98% fat-free Cream of Mushroom soup
3/4 cup water
1/4 thinly-sliced sun-dried tomatoes
1 Tbsp. red wine vinegar
2 Tbsp. chopped fresh baisl leaves
4 cups extra wide yolk-free egg noodles, cooked and drained
1/4 cup shredded reduced fat Parmesan cheese (optional).
Heath 2 tbsp. oil in skillet over medium-high heat. Add chicken and cook 10 minutes or until well crowned on both sides. Removed chicken from skillet.
Heat remaining oil in skillet over medium heat. Add shallot and cook and stir for 2 minutes. Stir in soup, water, tomatoes, vinegar and chopped basil.
Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 minutes or until chicken is cooked through. Serve chicken and sauce over noodles.
Top with cheese and sliced basil, if desired.
*I seasoned the chicken with garlic powder, fresh ground pepper, Italian seasoning and onion salt before browning.
YIELD: 4 Servings
2g Saturated fat