...pasta with basil chicken + sundried tomatoes

I love cooking. I especially love cooking long recipes with interesting ingredients. Maybe that is strange, but I get the same thrill from cooking as I do from crafting. It is creating something that my family will enjoy. I love seeing the finished product coming out of the oven and making a beautiful presentation of the dish.

But, lets be realistic. Every meal can't be like that. Who has the time? I usually make 2-3 "ooh" + "aah" meals a week and the rest are quick and easy.

Here is one of our favorite 20-minute-meals. Don't be fooled by the cream of chicken soup. (I usually pass on recipes that have that as an ingredient, so I understand your apprehension.) It really is a fantastic, flavorful, and EASY meal! Enjoy!

Pasta with Basil Chicken + Sundried Tomatoes
3 tbsp olive oil
4 chicken breasts, cut into 1-inch cubes
salt and pepper to taste
1 shallot, chopped
1 clove garlic, minced
1 can cream of chicken soup (or mushroom if you like that...)
3/4 c. water
1/4 c. sun dried tomatoes, chopped
1 tbsp red wine vinegar
2 tsp dried basil (or 2 tbsp fresh chopped)
4 c. cooked wide egg noodles
1/4 c. parmesan cheese (optional)

1. Heat 2 tbsp oil in skillet over medium-high heat. Add chicken and season with salt and pepper. Cook until chicken is done, about 5-7 minutes. Remove chicken from skillet.
2. Heat remaining oil in skillet over medium heat. Add shallot and cook 1 minute. Add garlic and cook for another minute. Stir in soup, water, tomatoes, vinegar and basil in skillet.
3. Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 2-3 minutes. Serve chicken and sauce over noodles. Sprinkle with cheese, if desired.