Southwestern cheesy chicken

• 1 lb. boneless, skinless chicken breast, cut into bite-size pieces
• 2 c. elbow macaroni, uncooked
• 1 c. 2% milk cheddar cheese, shredded
• 1 10-oz. can diced tomatoes with chilis, undrained
• 1/2 c. reduced-fat sour cream

Cook chicken in large non-stick skillet on med-high heat for 5-7 minutes or until cooked through, stirring occasionally. Stir in 2 cups water and bring to a boil. Stir in macaroni and cover. Reduce heat to medium, simmer 15 minutes or until water is almost absorbed. Add cheese and tomatoes. Cook until cheese is melted, stirring frequently. Remove from heat and stir in sour cream. 1 cup = 7 Weight Watchers points.