Chicken in Creamy Sun Dried Tomato Sauce

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken

2 cans cream of mushroom soup

1 bottle of Chardonay

1/2 cup coarsely chopped pitted kalamata

2 tbsp. drained capers

2 cloves garlic, minced

1 1/2 C artichoke heart, drained and chopped

3/4 lb. sun dried tomatoes, chopped

1 1/2 lb. boneless chicken breasts halves chopped

a few dashes dried basil leaves

a few dashes Italian dried seasoning blend

1 small can of mushrooms, drained

salt and pepper to taste
Directions:
Stir the soup, wine, olives, capers, garlic, artichokes, mushrooms and tomatoes in a Dutch oven Add the chicken and turn to coat. Add seasonings.Bring to a boil for about 10 minutes and lower to simmer for 4 hours. Serve over pasta, with grated cheese

2 lb. pasta cooked al dente