Tuscan Chicken and Penne

Tuscan Chicken and Penne
  • 4 servings
  • 0:05 Preparation
  • 0:20 Cooking
  • 0:25 Total Time

Ingredients

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  • 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

  • 10 oz
    (284 mL)

    condensed low fat cream of chicken soup

  • 3/4 cup
    (175 mL)

    water

  • 1/4 cup
    (60 mL)

    thinly sliced sun-dried tomatoes

  • 1 Tbsp.
    (15 mL)

    chopped fresh rosemary leaves

  • 4 cups
    (1 L)

    hot cooked penne pasta, prepared without salt

  • 3 Tbsp.
    (45 mL)

    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.

Source: Campbell