2 tbsp. all-purpose flour
1/8 tsp. pepper
4 skinless, boneless chicken breast halves
2 tbsp. vegetable oil
1 (11 1/8 oz.) can Campbell's new Italian tomato soup
1/2 c. water
Hot cooked noodles

On waxed paper, combine flour and pepper. Coat chicken lightly with flour mixture. In skillet, in hot oil, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat.

In skillet, combine soup and water. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. Serve over noodles. Garnish with fresh basil and serve with grated Parmesan cheese, if desired.

Serves 4.