Chicken With Grilled Red Peppers

Photo: Helen Pitlick

Ingredients

3 tablespoons olive oil

4 boneless, skinless chicken breasts, diced

1 shallot, finely chopped

1 can cream of mushroom soup

3/4 cup water

1/2 cup sliced grilled red pepper

1 tablespoon red wine vinegar

1 teaspoon dried parsley

1/4 cup Parmesan cheese (optional)

4 cups cooked noodles

Preparation

Heat 2 tbs of oil in skillet over medium high heat. Add chicken and cook until browned; remove from skillet and set aside.

Heat remaining oil in skillet and saute shallots until browned, about 2 minutes. Add water, soup, red pepper, vinegar, and parsley.

Return chicken to skillet and bring mixture to a boil, then lower heat. Cook until chicken is completely done, about 5 minutes. Serve over cooked noodles.

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About

Adapted from a Campbell's recipe. Original called for 1/4 cup sundried tomatoes in place of the peppers and 2 tbs fresh basil in place of the dried parsley. I used canned red peppers, but if you're feeling ambitious, grill your own.