Prep time
5 MIN
Total time
25 MIN
Serves
4

Ingredients

Directions

  1. 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.
  2. 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.
  3. Combine gently with penne and sprinkle with Parmesan cheese.

Recipe tips

  • 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.

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

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  • Rating by n

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    n s. | February 18, 2014

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    Dany M. | December 31, 2013

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  • Review by Paul L.

    I made this. It was really good! Easy, but took a bit of time. BUT SOOOOO GOOD! I shall make it again. And again. and again.

    Paul L. | July 22, 2012

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    Myriam C. | December 5, 2011

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    Cassie P. | September 11, 2011

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