Spicy n Cheesy Chicken Penne

• 3 pieces Chicken, Cooked And Shredded
• 1/2 cups Salsa
• 1- 1/2 cup Water
• 5 drops Tabasco
• 1 teaspoon Chili Powder
• 2 cups Penne Noodles
• 8 ounces, weight Velveeta
• 15 pieces Tortilla Chips, Crushed
• 1 whole Tomato, Diced

1. Cook the chicken ahead of time; I usually BBQ the pieces and let them cool, then shred.
2. In a large covered skillet, add the salsa water, Tabasco, chili powder and penne noodles.
3. Bring to a boil, then reduce to low and simmer with the lid on for 15 minutes.
4. Most of the water will be absorbed, but you still want there to be some in the pan.
5. Dice up the Velveeta and add to the skillet, making sure to stir constantly because the Velveeta can burn to the bottom.
6. Once the Velveeta is completely melted, take the pan off of the burner.
7. Let the mixture sit for a couple minutes.
8. Then crush the tortilla chips and sprinkle over the top.
9. Add the diced tomato and you are ready to serve!

chicken, salsa, water, chili powder, penne noodles, weight velveeta, tortilla chips, tomato

Taken from tastykitchen.com/recipes/main-courses/spicy-ne28099-cheesy-chicken-penne/ (may not work)