Ingredients
1 lb boneless skinless chicken breasts
cut into bite size pieces
2 C elbow macaroni, uncooked
8 oz light Velveeta, cut up into cubes
1 can (10 oz) Rotel diced tomatoes with chilis, undrained
1/2 C - FF sour cream
2 T chopped fresh parsley (optional)
Cook chicken in large nonstick skillet on medium-high heat for 5-7 minutes or until cooked through, stirring occasionally.
Stir in 2 C water, & bring to a boil. Stir in macaroni & cover. Reduce heat to medium. Simmer 15 minutes or until water is almost absorbed.
Add Velveeta & tomatoes. Cook until Velveeta is melted, stirring frequently. Remove from heat, stir in sour cream. Sprinkle with parsley.
