VELVEETA Southwestern Chicken Skillet

• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1 can (19 fl oz/540 mL) chili-style diced tomatoes, undrained
• 2 cups water
• 3 cups elbow macaroni, uncooked
• 225 g Velveeta Process Cheese Product, cut into 1/2-inch cubes
• 1/2 cup sour cream
• 2 Tbsp. chopped fresh parsley

1. Cook chicken in large nonstick skillet on medium-high heat 5 to 7 min.
2. or until done, stirring occasionally.
3. Add tomatoes and water; stir.
4. Bring to boil.
5. Stir in macaroni; cover.
6. Simmer on medium heat 15 min.
7. or until most the liquid is absorbed.
8. Add Velveeta; cook 3 to 5 min.
9. or until melted, stirring frequently.
10. Remove from heat; stir in sour cream.
11. Sprinkle with parsley.

chicken breasts, water, elbow macaroni, sour cream, parsley

Taken from www.kraftrecipes.com/recipes/velveeta-southwestern-chicken-skillet-172010.aspx (may not work)