COOK chicken in large nonstick skillet on medium-high heat for 5 to 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 VELVEETA and tomatoes. Cook until VELVEETA is melted, stirring frequently. Remove from heat; stir in sour cream. Sprinkle with parsley.