The second time I made it, I forgot to pick up Cream of Celery. If this happens to you, don't fret. We found that Cream of Chicken works just as well. Serve with Caesar salad and garlic bread and enjoy a nice "Italian" meal for little funds and even less effort. Thanks again Campbell's Kitchen!
Ingredients:
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut up
1 can (10 3/4 ounces) 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
1/2 of a 1-pound package linguine, cooked and drained (about 4 cups)
Grated Parmesan cheese
Directions:
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.
