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Categories:Viewed: 25 - Published at: 4 years ago
Ingredients
- 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
Method
- Cook the chicken ahead of time; I usually BBQ the pieces and let them cool, then shred.
- In a large covered skillet, add the salsa water, Tabasco, chili powder and penne noodles.
- Bring to a boil, then reduce to low and simmer with the lid on for 15 minutes.
- Most of the water will be absorbed, but you still want there to be some in the pan.
- Dice up the Velveeta and add to the skillet, making sure to stir constantly because the Velveeta can burn to the bottom.
- Once the Velveeta is completely melted, take the pan off of the burner.
- Let the mixture sit for a couple minutes.
- Then crush the tortilla chips and sprinkle over the top.
- Add the diced tomato and you are ready to serve!
