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1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
2 cups elbow macaroni,
uncooked
1/2 lb. velveeta cheese, cut up
1 can diced tomatoes and green chillies, undrained
1/2 cup sour cream
2
Tbsp. chopped fresh parsley (optional)
1. COOK chicken in large nonstick skillet on medium-high heat for 5 to 7 minutes or until cooked through, stirring often
2.
STIR in 2 cups water.
Bring to
boil.
Stir in macaroni; cover
Reduce heat to medium.
Simmer 15 minutes or until water is almost absorbed.
3.
ADD velveeta and tomatoes.
Cook
until vilveeta is melted, stirring often.
Remove from heat; stir in sour cream, sprinkle with parsley
MAKES 6 serving,
1 cup each
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