Chicken Caesar Pasta

• 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 c (125 mL) water
• 1/3 c (75 mL) caesar salad dressing
• 4 c hot cooked linguine
• 1 medium tomato, diced
• 1/8 tsp (0.5 mL) ground black pepper
• grated Parmesan cheese

Directions:

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.

Tips:

For variety, replace diced tomato with 1 cup (250 mL) halved cherry tomatoes.