Cheesy Southwestern Chicken Skillet

This sounds good!

1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
2 cups elbow macaroni, uncooked
1/2 lb. (8 oz.) Velveeta Cheese, cut up
1 can (10 oz.) Rotel diced tomatoes and green chilies, undrained
1/2 cup sour cream
2 Tbsp. chopped fresh parsley (optional)

Cook chicken in large nonstick skillet on medium-high heat for 5 to 7 minutes or until cooked through, stirring occasionally.

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.

Add Velveeta and tomatoes.  Cook until Velveeta is melted, stirring frequently.  Remove from heat; stir in sour cream.  Sprinkle with parsley.

Submitted by Jaci Moore