Southwestern Cheesey Chicken

    Yield: 6 one-cup servings / Units=7


    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.