Prep time
10 MIN
Total time
30 MIN
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.



  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.

Recipe Made With

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

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