Campbells Chicken With Sun Dried Tomatoes Recipes

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CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 7h15m

Yield 8

Number Of Ingredients 10



Chicken in Creamy Sun-Dried Tomato Sauce image

Steps:

  • Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
  • Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

Nutrition Facts : Calories 351.7 calories, Carbohydrate 35.8 g, Cholesterol 61.6 mg, Fat 7.8 g, Fiber 3.6 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 899.4 mg, Sugar 1 g

2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
1 cup Chablis or other dry white wine *
¼ cup coarsely chopped pitted kalamata or oil-cured olives
2 tablespoons drained capers
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup drained and coarsely chopped sun-dried tomatoes
8 (4 ounce) skinless, boneless chicken breast halves
½ cup chopped fresh basil leaves
Hot cooked rice, egg noodles or mashed potatoes

CAMPBELLS CHICKEN WITH SUN DRIED TOMATOES

This recipe came on a soup can and quickly became one of my families favorite weknight dinners. If you haven't tasted it yet, you really should

Provided by GingerlyJ

Categories     Chicken Breast

Time 30m

Yield 1 dish, 4 serving(s)

Number Of Ingredients 11



Campbells Chicken With Sun Dried Tomatoes image

Steps:

  • 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.
  • Heat the remaining oil in the skillet over medium heat. Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.
  • 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 and sliced basil, if desired.

3 tablespoons olive oil
4 boneless skinless chicken breasts
1 shallot, finely chopped
1 (10 3/4 ounce) can 98 percent fat free cream of celery soup
3/4 cup water
1/4 cup thinly-sliced sun-dried tomato
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 cheese
thinly-sliced fresh basil leaf

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