Campbell’s Chicken With Sun-Dried Tomatoes: A Weeknight Delight

My grandmother, bless her heart, wasn’t one for fancy cooking. But she had a handful of recipes that were absolute staples, comforting and reliable. I remember flipping through her well-worn recipe binder, often stained with splashes of gravy or flecks of herbs, and spotting this recipe jotted down on a faded index card. It was a dish she made often for us, filling the kitchen with the savory scent of chicken and sun-dried tomatoes—a simple, humble meal that always felt like a warm hug. While it might have originated on a soup can, it quickly became a family classic, showcasing how a few pantry staples can create something truly special.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 1 dish
• Dietary Type: Not specified

Ingredients

• 3 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• 1 shallot, finely chopped
• 1 (10 3/4 ounce) can 98% fat-free cream of celery soup
• 3/4 cup water
• 1/4 cup thinly-sliced sun-dried tomatoes
• 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 leaves, for garnish

Equipment Needed

• 10-inch skillet

Instructions

1. Begin by heating 2 tablespoons of olive oil in a 10-inch skillet over medium-high heat. Make sure the pan is hot before adding the chicken for a good sear.

2. Add the 4 boneless, skinless chicken breasts to the skillet. Cook them for approximately 10 minutes, or until they are well browned on both sides. This searing process is key to developing a rich, savory flavor. It’s important not to overcrowd the pan; if necessary, cook the chicken in batches to ensure proper browning.

3. Once the chicken is browned, remove it from the skillet and set it aside. Don’t worry if the chicken isn’t fully cooked at this point; it will finish cooking in the sauce.

4. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.

5. Add the 1 finely chopped shallot to the skillet and cook and stir for about 2 minutes. The shallot should become translucent and fragrant, but be careful not to burn it. This step builds a foundational layer of flavor for the sauce.

6. Now, it’s time to create the sauce. In the skillet with the softened shallots, stir in the 1 can of 98% fat-free cream of celery soup, 3/4 cup of water, 1/4 cup of thinly-sliced sun-dried tomatoes, 1 tablespoon of red wine vinegar, and 2 tablespoons of chopped fresh basil leaves.

7. Gently return the browned chicken breasts to the skillet, nestling them into the sauce.

8. Increase the heat to bring the sauce to a boil, then immediately reduce the heat to low. Cover the skillet and cook for 5 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure accurate doneness.

9. While the chicken is cooking, prepare the egg noodles according to the package directions. Ensure they are cooked al dente to avoid them becoming mushy when combined with the sauce. Drain the noodles well.

10. To serve, place a generous portion of the cooked and drained egg noodles on each plate. Top with the chicken breasts and spoon the delicious sun-dried tomato sauce over the noodles.

11. Finally, sprinkle each serving with 1/4 cup of shredded pecorino romano cheese and garnish with thinly-sliced fresh basil leaves, if desired. This adds a touch of salty sharpness and freshness to the dish.

Expert Tips & Tricks

• For a richer flavor, use good quality sun-dried tomatoes packed in olive oil. Drain them well before slicing. You can even use the oil from the jar to sauté the shallots for an extra layer of flavor.
• Don’t skip the red wine vinegar! It adds a crucial touch of acidity that balances the richness of the soup and sun-dried tomatoes.
• If you prefer a thicker sauce, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the last few minutes of cooking.
• To prevent the chicken from drying out, you can gently poach it in the sauce instead of browning it first. This will result in a more tender and moist chicken, though it will lack the seared flavor.
• Feel free to add other vegetables to the sauce, such as sliced mushrooms, bell peppers, or zucchini. Just sauté them with the shallots before adding the other sauce ingredients.

Serving & Storage Suggestions

Serve the Campbell’s Chicken with Sun-Dried Tomatoes immediately after cooking for the best flavor and texture. Garnish with extra fresh basil for an appealing presentation. This dish pairs well with a simple green salad or steamed vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth if needed to prevent the sauce from drying out. You can also microwave individual portions for a quick lunch or dinner. Freezing is not recommended as the texture of the sauce and noodles may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	383.3 kcal	N/A
Calories from Fat	134 g	35%
Total Fat	15 g	23%
Saturated Fat	2.5 g	12%
Cholesterol	107.4 mg	35%
Sodium	218.1 mg	9%
Total Carbohydrate	29.9 g	9%
Dietary Fiber	1.7 g	6%
Sugars	2 g	N/A
Protein	31.1 g	62%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free egg noodles or serve the chicken and sauce over rice or quinoa. Ensure that the cream of celery soup is also gluten-free (check the label).
• Dairy-Free: Substitute the pecorino romano cheese with a dairy-free parmesan alternative.
• Vegetarian: Replace the chicken breasts with firm tofu or tempeh, cut into cubes and browned in the skillet.
• Spicy: Add a pinch of red pepper flakes to the sauce for a subtle kick.
• Herbaceous: Experiment with different fresh herbs, such as oregano, thyme, or rosemary, in addition to or instead of the basil.

FAQs (Frequently Asked Questions)

Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
A: While you can, sun-dried tomatoes provide a concentrated, slightly chewy texture and intense flavor that fresh tomatoes cannot replicate in this dish. If using fresh tomatoes, opt for Roma or plum tomatoes and simmer them down slightly before adding them to the sauce.

Q: Can I make this ahead of time?
A: Yes, you can prepare the chicken and sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the noodles just before serving to prevent them from becoming mushy.

Q: Is it possible to use a different type of soup?
A: Yes, you can substitute the cream of celery soup with cream of chicken or cream of mushroom soup for a different flavor profile.

Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Chicken thighs will add even more flavor and richness to the dish. They may require a slightly longer cooking time to ensure they are fully cooked.

Q: What is Pecorino Romano cheese?
A: Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk. It has a sharper and more intense flavor than Parmesan cheese. If you can’t find it, Parmesan is a suitable substitute.

Final Thoughts

This Campbell’s Chicken with Sun-Dried Tomatoes is a testament to the fact that delicious food doesn’t have to be complicated. With a few simple ingredients and minimal effort, you can create a flavorful and comforting meal that the whole family will love. So, gather your ingredients, put on your apron, and get ready to enjoy a taste of home-style goodness. Don’t hesitate to experiment with variations and substitutions to make it your own, and please share your feedback! This dish pairs beautifully with a crisp white wine or a refreshing glass of iced tea. Bon appétit!