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.
What You Need
Original recipe yields 6 servings
1 lb. boneless skinless chicken breast s, 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)
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Ro*Tel is a product of ConAgra Foods, Inc.
Let's 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.
Serve with a quick, bagged green salad tossed with your favorite KRAFT Light Dressing.
Prepare as directed, using 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.