Creamy Chicken Rotini

1 lb boneless skinless, cut into 1 inch pieces
1 tbsp oil
1 small green pepper, chopped
1 can stewed tomatoes
3/4 c cheese whiz
300 g rotini pasta, cooked and drained

Cook chicken in hot oil in a lrge skillet.
Add peppers and cook until peppers are tender crisp.
Stir in tomatoes with their liquid; bring to a boil.
Reduce heat to low and simmer for 10 minutes.
Add cheese whiz and stir until completely melted.
Add pasta, mix lightly and cook until heated through.