VELVEETA Southwestern Chicken Skillet

• 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
• 2 cups elbow macaroni, uncooked
• 1/2 lb. (8 oz.) VELVEETA, cut up
• 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
• 1/2 cup BREAKSTONE'S or KNUDSEN 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 occasionally.
2. Stir in 2 cups water.
3. Bring to boil.
4. Stir in macaroni; cover.
5. Reduce heat to medium.
6. Simmer 15 minutes or until water is almost absorbed.
7. Add VELVEETA and tomatoes.
8. Cook until VELVEETA is melted, stirring frequently.
9. Remove from heat; stir in sour cream.
10. Sprinkle with parsley.

boneless skinless chicken breasts, elbow macaroni, velveeta, tomatoes, s, parsley

Taken from www.kraftrecipes.com/recipes/velveeta-southwestern-chicken-skillet-60076.aspx (may not work)