In large skillet, melt 2 Tbsp. margarine over medium-high heat. Add 1 lb. uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces; cook and stir 5-6 min. or until no longer pink.

Slowly add 1 1/3 cups water and 2/3 cup milk; bring to a boil. Slowly stir in pasta and Special Seasonings. Separate pasta with fork, if needed. Return to a boil.

Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.

Sauce will be thin. Let stand 3-5 min. to thicken.