Bruschetta Chicken Simmer

Fresh grape tomatoes and basil are available anytime and add a burst of summer freshness to this saucy low-sodium chicken skillet dish. Couscous makes an easy and super-quick side dish to soak up all the flavourful sauce.

Products you'll need:

CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup

CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup

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  • 1 tbsp (15 mL) olive oil
  • 4 (about 1 lb/454 g)  boneless, skinless chicken breast
  • 1/4 tsp (1 mL) black pepper (optional)
  • 2 chopped  onion
  • 3 cloves  minced garlic
  • 1 can (284 mL) CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup
  • 1 cup (250 mL) low fat (1%) milk
  • 2 tbsp (30 mL) balsamic vinegar
  • 2 cups (500 mL) grape or cherry tomatoes, quartered
  • 1/2 cup (125 mL) torn fresh basil leaves


  1. Heat 2 tsp (10 mL) of the oil in a large nonstick skillet set over medium-high heat. Sprinkle chicken all over with a pinch of the pepper (optional). Cook chicken 4 minutes per side until browned. Transfer to a plate. Reduce the heat to medium.
  2. Stir in onions and remaining pepper if using. Cook, stirring occasionally, 5 minutes until softened. Stir in garlic; cook, stirring, for 1 minute. Stir in soup, milk and 4 tsp of the vinegar; bring to a simmer, stirring often. heat until chicken is cooked through. Transfer chicken to plate.
  3. Meanwhile, toss tomatoes with remaining oil and vinegar. Spoon over chicken. Sprinkle with basil.

Recipe tips

Using a no-salt added soup helps you control the sodium in your recipe. Season the sauce with salt to taste, if you like.

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Amount Per Serving
Calories 320
Fat 11 g
Sodium 125 mg
Carbohydrate 23 g
Dietary Fibre 3 g
Protein 32 g
Calcium 10 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre
  • Source of protein

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