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.
1 can (14.5 ounces) whole peeled tomatoes, cut up2.5 cups water1 cup Pace® Picante Sauce1 tablespoon chili powder0.25 teaspoon garlic powder0.75 cup uncooked elbow macaroni2 cups cubed boneless, skinless chicken breasts, cooked
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