Mexican Chicken Alfredo

Name: Mexican Chicken Alfredo
Ingredients: 1 package (16 ounces) gemelli or spiral pasta; 2 pounds boneless skinless chicken breasts, cubed; 1 medium onion, chopped; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon canola oil; 2 jars (15 ounces each) Alfredo sauce; 1 cup grated Parmesan cheese; 1 cup medium salsa; 1/4 cup 2% milk; 2 teaspoons taco seasoning

11 ingredients

4 steps

Ingredients

1 package (16 ounces) gemelli or spiral pasta
2 pounds boneless skinless chicken breasts, cubed
1 medium onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 jars (15 ounces each) Alfredo sauce
1 cup grated Parmesan cheese
1 cup medium salsa
1/4 cup 2% milk
2 teaspoons taco seasoning

Directions

1

Preheat oven to 350°. Cook pasta according to package directions.
2

Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheese, salsa, milk and taco seasoning.
3

Drain pasta; toss with chicken mixture. Divide between 2 greased 8-in. square baking dishes. Cover and bake until bubbly, 30-35 minutes.
4

Cover and freeze unbaked casserole up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, until bubbly, 50-60 minutes.