1 Lb. Boneless, Skinless Chicken Breast, cut into bite size pieces
2 Cups Elbow Macaroni, Uncooked
1/2 Lb. Velveeta Cheese, Cut up in cubes
1 Can Rotel Diced Tomatoes with Green Peppers
1/2 Cup Sour Cream
Cook the chicken in a nonstick skillet on medium for 7 minutes or until cooked through, stirring occasionally. Stir in 2 cups water. Bring to a boil. Stir in macaroni, cover, reduce heat to medium. Simmer 15 minutes or until water is almost absorbed. Add the velveeta and tomatoes. Cook until velveeta is melted, stirring frequently. Remove from heat, Stir in sour cream.
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