Ingredients: 1 tbsp (15 mL) vegetable oil 1 lb (500 g) boneless, skinless chicken breasts, cut in cubes 1 can (10 oz/284 mL) Campbell's Condensed Cream of Celery or Half Fat Cream of Celery Soup 2 cups (125 mL) water 1/3 cup (75 mL) Caesar salad dressing 4 cups hot cooked linguine 1 medium tomato, diced 1/8 tsp (0.5 mL) ground black pepper Grated Parmesan cheese Heat oil at medium-high in large skillet. Add chicken and cook 10 minutes or until browned. Reduce heat to low. Stir in soup, water and salad dressing. 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. Serve with pepper and Parmesan cheese. |