Tuscan Chicken

Recipe ingredients

• 2 Tbsp. (30 mL) olive oil
• 1 lb. (500 g) boneless, skinless chicken breasts, cut into strips
• 1 shallot, finely chopped
• 3 Tbsp. (45 mL) balsamic vinegar
• 1 can (10 oz/284 mL) CAMPBELL’S® condensed low fat cream of chicken soup
• ¾ cup (175 mL) water
• 1/4 cup (60 mL) thinly sliced sun-dried tomatoes
• 1 Tbsp. (15 mL) chopped fresh rosemary leaves
• 1 l (4 cups) hot cooked penne pasta, prepared without salt
• 45 ml (3 Tbsp.) shredded Parmesan cheese

Preparation

Brown chicken well on all sides in half of heated oil in large non-stick skillet at medium-high heat. Remove chicken and keep warm.
Heat remaining oil. Add shallots and cook for 2 minutes. Stir in balsamic vinegar, then soup, water, sun-dried tomatoes and rosemary. Return chicken to skillet. Heat to a boil. Reduce heat and simmer for 5 minutes or until chicken is cooked through, stirring occasionally.
Combine gently with penne and sprinkle with Parmesan cheese.

Suggestion

Olive oil plays a key role in this easy tossed pasta, imparting a unique buttery, fresh olive flavour accent specific to its type. Olive oils vary with the climate where the olives are grown, olive variety, ripeness and amount of processing. Health benefit: all are trans-fat free.
Shallots impart a milder, sweeter flavour than onion, with a hint of garlic. Choose firm, dry shallots that are free of sprouts and store them in a cool, dry place, as you would store onions.

* We recommend Selection and Irresistibles products.

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