Southwestern Cheesy Chicken Skillet
1 Lb Boneless Skinless Chicken Breasts, Cut Into Bite-Sized Pieces
2 Cups Elbow Macaroni, Uncooked
1/2 Lb ( 8 Oz ) shredded mexican blend cheese
1 Can ( 10 Oz ) Diced Tomatoes & Green Chilies, Undrained
1/2 Cup Sour Cream
2 Tbs 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 cups
water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium.
Simmer 15 minutes or until water is almost absorbed. Add cheese and
tomatoes. Cook until cheese is melted, stirring frequently. Remove from
heat; stir in sour cream. Sprinkle with parsley.