Southwestern Chicken Skillet |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 pound(s) boneless,skinless chicken breasts cut into bite-sized pieces |
2 cup(s) elbow macaroni uncooked |
1/2 pound(s) velveeta cheese (8oz) cut up |
1 can(s) rotel diced tomatoes and green chiles undrained |
1/2 cup(s) sour cream |
2 tablespoon(s) frest parsley (optional) chopped |
Directions:
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. Bring to boil. Stir in macaroni; cover. Reduce heat to medium. Simmer 15 mimutes or until water is almost absorbed.
3. Add Velveeta and tomatoes, Cook until Velveeta is melted, stirring frequently. Remove from heat; stir in sour cream. Sprinkle with parsley.
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