Chicken Fajita Skillet

Serves 6

1 pound boneless skinless chicken breasts, cut into bite sized pieces
1 tsp chili powder
1/4 tsp salt
2 cups (8 oz) elbow macaroni, uncooked ( or whatever smaller pasta you have on hand)
2 cups coarsely chopped mixed red and green peppers
1 medium onion, finely chopped
8 oz velveeta light, cut up

Cook chicken and seasonings in large nonstick skillet on med-high heat for 5-7 minutes or until chicken is cooked through, stirring occasionally. Stir in 2 1/4 cups water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium low, simmer 5 minutes. Add peppers and onions; cover and simmer an additional 5 minutes. Add velveeta; cook until melted, stirring frequently.