RR:Southwestern Cheesy Chicken Skillet

Southwestern Cheesy Chicken Skillet

1 pound boneless skinless chicken breast, cut into pieces
2 cups elbow macaroni, uncooked (I used Ronzoni)
8 oz. light (2%) Velveeta, cut up into cubes
1 (10 oz.) can Rotel diced tomatoes, undrained (I use the mild ones)
1/2 cup ff sour cream
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 and bring to a boil. Stir in macaroni and cover. Reduced 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 and stir in sour cream.
Makes 6 (1 cup) servings
7 WW points

RR: This was really easy to make and it taste really good. My kids loved it! My dh had 3 servings, so this is a keeper for me. This dish does have a little heat. I use the mild Rotel so it is not as spicy but it still has a kick! Wonderful. Will make again!!!! I served with corn.