1 lb. boneless chicken, cut into bite size pieces
2 c. elbow macaroni (uncooked)
1/2 lb. (8 oz.) Velveeta cheese, cubed up
1 can Ro-Tel diced tomatoes and green chilies
1/2 c. sour cream
2 tbsp. fresh parsley (optional)

Cook chicken in large nonstick skillet on medium heat until cooked through, stirring occasionally. Stir in macaroni and 2 cups of water. Bring to boil. Reduce heat and simmer until water is almost gone. Add Velveeta and tomatoes. Cook until cheese is melted, stirring frequently. Remove from heat; stir in sour cream. Sprinkle with parsley.