1 T vegetable oil
1 lb boneless skinless chicken breasts, cubed
1 can cream of celery soup
1/2 C water
1/3 C caesar salad dressing
4 C hot cooked linguine
1 medium tomato, diced
1/8 t black pepper
parmesan cheese
Heat oil at medium high heat in a large skillet. Add chicken and cook 10 minutes or until browned. Reduce heat to low. Stir in soup, water and salad dresing. Heat to a boil, stirring occasionally. Cover and cook over low heat until chicken is cooked through -about 5 minutes.
Toss with linguine and tomato. Sprinkle with pepper and cheese.
Variation: Can also use 1C halved cherry tomatoes.
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