Preparation:
Combine flour and pepper. Coat chicken lightly with flour mixture. In a skillet, saute chicken 10 minutes or until lightly browned. Remove; set aside. Drain off fat.
In skillet, combine soup and water. Heat to boiling. Return chicken to skillet. Cover and cook over low heat 5 minutes or until chicken is no longer pink, stirring often. Serve over noodles. Garnish with fresh basil and grated Parmesan cheese, if desired. |
