On waxed paper, combine flour and pepper. Coat chicken lightly with flour mixture.
In skillet, in hot oil, cook chicken for 10 min 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 for 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.