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Main dishes

VELVEETA® Southwestern Chicken Skillet

photo by:kraft
Chicken breasts get a Southwestern twist when they're tossed in a skillet with diced tomatoes, green chiles and a blend of VELVEETA and sour cream.
time
prep:
10 min
total:
30 min
servings
total:
6 servings, 1 cup each
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What You Need

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)

Make It

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.

Ro*Tel is a product of ConAgra Foods, Inc.

Kraft Kitchens Tips

Serving Suggestion
Serve with a quick, bagged green salad tossed with your favorite KRAFT Light Dressing.
Variation
Prepare as directed, using 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
K:25188v3:60076
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