This recipe is based on one that was on a can of mushroom soup. I modified it to add a bit more flavor and also to turn it into a one-dish meal. I also altered the directions. The result is simple to make, and yummy. Ingredients 1 lb package of extra-wide egg noodles, cooked and drained 3 Tbs Olive Oil 4 skinless. Boneless chicken breast halves 1 shallot, finely chopped 2 cloves chopped garlic 1 10 1/2 oz can Campbell’s Condensed Cream of Mushroom Soup 1 can green beans, drained, or any veggies 3/4 cup water 1/4 cup thinly sliced sun-dried tomatoes Ground pepper to taste 1 Tbs red wine vinegar (optional) 2 Tbs chopped basil 1/4 cup shredded parmesan cheese (optional) Chopped basil for topping (optional) Directions: Cook the noodles according to the instructions on the package. Heat 2 Tbs oil in a large skillet over medium-high heat. When hot, add the chicken and cook 10 min or until the chicken is well browned on both sides.
I am a middle-aged father of two. I work in Seattle and live in the suburbs. I do all of the normal Dad stuff. I am a Scout leader, I do outdoor stuff, I repair things, cook things, buy things, etc.