Chicken with Sun-Dried Tomatoes

I found this recipe in a Cooking Light magazine and we love it! My paper copy is almost destroyed because we eat this so often, so I thought I would type it up. Might as well do it where other people can enjoy it also.

Prep: 10 min. Cook: 20 min. Makes: 4 servings
3 tbsp. Olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped*
1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup (Regular or 98% Fat free)
3/4 cup water
1/4 cup thinly sliced sun-dried tomatoes
1 tbsp. red wine vinegar
2 tbsp chopped fresh basil leaves
4 cups hot cooked extra wide egg noodles
1/4 cup shredded Parmesan cheese (optional)

1. Heat 2 tbsp. oil in skillet over medium-high heat. Add chicken and cook 10 min. or until well browned on both sides. Remove chicken from skillet.
2. Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 min. Stir soup, water, tomatoes, vinegar, and basil in skillet.
3. 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 thinly sliced basil, if desired.

*Or substitute 1 tbsp. finely chopped onion.