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Mac and Chicken

1 cup salsa
1 (14.5-ounce) can diced tomatoes in juice
2 1/2 cups water
1 tablespoon chili powder
1/4 teaspoon garlic powder
3/4 cup dry elbow macaroni
2 cups diced cooked chicken
1 cup shredded cheddar cheese
1/2 cup sour cream
1 avocado, pitted, peeled and diced
2 tablespoons finely chopped fresh cilantro

1. Heat salsa, tomatoes with juice, water, chili powder and garlic powder in medium skillet until mixture comes to a boil; add pasta. Cook over low heat for 15 minutes, or until pasta is tender. Add chicken; heat through. Garnish as desired with cheese, sour cream, avocado and cilantro.

Makes 4 servings.