Easy Mexican Chicken Skillet

2 T. vegetable oil
1 lb. boneless, skinless chicken breasts or tenderloins, cut into bite-size pieces
1 can original Rotel diced tomatoes, or cheapo brand
1 t. salt
2 C. water
2 C. elbow macaroni or shells, uncooked (or whatever shape of noodles you like!)
1 C. chopped green and red bell peppers
1/2 medium onion, chopped
½ lb. Velveeta, diced up (this is 1/4 of the big 2 lb. loaf)
1/2 C. sour cream

Put 2 T. vegetable oil in large skillet; heat slightly. Saute' chicken, onions, & peppers in skillet till chicken is done, about 5 – 7 minutes. Add water & salt. Bring to boil. Add noodles & cover with lid. Reduce heat & simmer 15 minutes or until the noodles are done. (If you run out of water, and your noodles aren't done, add a little.) Now add Velveeta & Rotel, then simmer until melted through. Last of all, stir in the sour cream. This makes about 6 good-sized servings. Serve this with some chips and salsa, and enjoy! (Remember, if your family doesn't like peppers, leave them out. It's YOUR recipe! Adjust it as you will!)