Southwestern Cheesy Chicken Skillet
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Serves/Makes: 4
Ready in: < 30 minutes
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups water
- 2 cups elbow macaroni pasta, uncooked
- 1/2 pound shredded Mexican cheese blend
- 1 can (10 ounce size) diced tomatoes with green chiles, undrained
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley (optional)
Heat a large, nonstick skillet over medium-high heat. Add the chicken and cook for 5-7 minutes or until cooked through. Stir the chicken occasionally. Add the water to the skillet and bring to a boil. Stir in the elbow macaroni. Cover the skillet and reduce the heat to medium. Let simmer for 15 minutes or until the water is mostly absorbed. Add the cheese and tomatoes to the skillet. Cook until the cheese is melted, stirring frequently. Remove the skillet from the heat and stir in the sour cream until blended. Sprinkle with parsley before serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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