Cheesy spicy chicken penne pasta...

This is my version of my bloggy buddy Jenna's chicken spaghetti. It is so good and everyone loves it when I make it. It is wonderful for leftovers too. You should give this a try!

Chicken Spaghetti

7-8 servings of penne pasta, boiled in chicken broth leftover from chicken

3 cups chopped cooked chicken

4-5 tablespoon butter

1 (8oz) pk sliced mushrooms (can use canned)

1 lg onion, chopped

1 lg green bell pepper, chopped

1/2 cup chopped celery ( I leave this out)

1 (16oz) loaf Velveeta, cubed ( you could use a little more for more creaminess)

1 (10) oz can Ro-tel ( I use mild)

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup Parmesan cheese

1. Prepare pasta according to package directions. Drain and set aside.

2. chop boiled chicken.

3. Melt butter in a large Dutch oven over medium heat. Add mushrooms and next 3 ingredients; saute' 5 minutes or so or until vegetables are tender.

4. Add chicken, cheese cubes, and next 4 ingredients to vegetable mixture, and cook over low heat until cheese is melted and all ingredients are combined. Add pasta, and toss to combine. Pour mixture into a lightly greased 13x9-inch baking dish. Sprinkle with Parmesan cheese.

5. cover and cook on low for 10-15 minutes.

adapted from JennaG's chicken spaghetti recipe (thanks Jenna)!