Chicken With Grilled Red Peppers
By: Helen Pitlick
Published: Saturday, January 9, 2010 - 9:51pm

Ingredients




3 tablespoons olive oil
4 boneless, skinless chicken breasts, diced
1 shallot, finely chopped
1 can cream of mushroom soup
3/4 cup water
1/2 cup sliced grilled red pepper
1 tablespoon red wine vinegar
1 teaspoon dried parsley
1/4 cup Parmesan cheese (optional)
4 cups cooked noodles

Preparation

1 Heat 2 tbs of oil in skillet over medium high heat. Add chicken and cook until browned; remove from skillet and set aside. 2 Heat remaining oil in skillet and saute shallots until browned, about 2 minutes. Add water, soup, red pepper, vinegar, and parsley. 3 Return chicken to skillet and bring mixture to a boil, then lower heat. Cook until chicken is completely done, about 5 minutes. Serve over cooked noodles.

About


Adapted from a Campbell's recipe. Original called for 1/4 cup sundried tomatoes in place of the peppers and 2 tbs fresh basil in place of the dried parsley. I used canned red peppers, but if you're feeling ambitious, grill your own.