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This is my husband’s favorite and it always makes it on the dinner list. With a bit of spice and some Velveeta, it is perfect for adults and kids!
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!
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