1 tbsp vegetable oil
1 lb boneless, skinless chicken breasts, cut in cubes
1 can (10 oz)Cream of Celery or Half Fat Cream of Celery Soup
2 c water
1/3 c caesar salad dressing
4 c hot cooked linguine
1 medium tomato, diced
1/8 tsp ground black pepper
grated Parmesan cheese

Heat oil at medium-high in large skillet. Add chicken and cook 10 mins 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 mins.

Toss with linguine and tomato. Serve with pepper and Parmesan cheese.

Serves 4.