1. This recipe came from a label off Cambell's Cream of Mushroom Soup. campbellskitchen.com
   
   3 Tbls Olive oil
   4 skinless boneless chicken breast halves
   1 shallot, finely chopped
   1 can (10 3/4 oz. ) campbell's condensed 25% less sodium Cream of Mushroom Soup
   3/4 Cup water
   1/4 cup thinly sliced sun dried tomatoes
   1 tbspo red wine vinegar
   2 tbsp. chopped fresh basil leaves
   4 cups extra wide egg noodles, cooked and drained
   1/4 cup shredded pecorino romano or parmesan cheese
   thinly sliced fresh basil leaves

Heat 2 tbsp oil in 10 inch skillet over med high heat.  add chicken and cook 10 minutes or until well browned on both sides.  Remove chicken from skillet.  Heat remaining oil in skillet over medium heat.  Add shallot and cook & stir 2 minutes.  Stir soup, water, tomatoes, vinegar and ch. basil in skillet.  Return chicken to skillet and heat to a boil.  Reduce heat to low.  Cook 5 min. or until chicken is cooked through.  Serve chicken and sauce over noodles.  Sprinkle with cheese and sliced basil.