1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut up
1 (10.75 ounce) can condensed cream of celery soup
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.