Cooking Directions

• Heat the tomatoes, water, picante sauce, chili powder and garlic in a 10-inch skillet over medium-high heat to a boil.  Stir the pasta in the skillet.  Reduce the heat to low.  Cover and cook for 15 minutes or until the pasta is tender, stirring often.
• Stir the chicken in the skillet and cook until the mixture is hot and bubbling, stirring occasionally.  Top with shredded Cheddar cheese and sour cream, if desired.

Ingredients

• 1 can (14.5 ounces) whole peeled tomatoes, cut up
• 2.5 cups water
• 1 cup Pace® Picante Sauce
• 1 tablespoon chili powder
• 0.25 teaspoon garlic powder
• 0.75 cup uncooked elbow macaroni
• 2 cups cubed boneless, skinless chicken breasts, cooked