- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken breast, cut up
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
- 1 cup water
- 1/3 cup Caesar salad dressing
- 1 cup cherry tomatoes, cut in half
- 1 (8 ounce) package linguine, cooked and drained
- grated Parmesan cheese
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides.
- Stir the soup, water and dressing in the skillet. Heat to a boil. Add the tomatoes. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
- Toss with the linguine. Sprinkle with Parmesan cheese.