3 tablespoons olive oil
4 boneless, skinless chicken breasts, diced
1 shallot, finely chopped
1 can cream of mushroom soup
¾ cup water
½ cup sliced grilled red pepper
1 tablespoon red wine vinegar
1 teaspoon dried parsley
¼ cup Parmesan cheese (optional)
4 cups cooked noodles
Step 1- Heat 2 tbs of oil in skillet over medium high heat. Add chicken and cook until browned; remove from skillet and set aside.
Step 2- Heat remaining oil in skillet and saute shallots until browned, about 2 minutes. Add water, soup, red pepper, vinegar, and parsley.
Step 3- 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.
Yield: 4 servings