Mexican Chicken Alfredo

Name: Mexican Chicken Alfredo
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 casseroles (4 servings each).
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

TOTAL TIME: Prep: 25 min. Bake: 30 min. YIELD: 2 casseroles (4 servings each).

One family member likes Italian; another likes Mexican. They’ll never compromise when this is on the menu. —Tia Woodley, Stockbridge, Georgia

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.

Nutrition Facts

1-1/2 cups: 559 calories, 20g fat (11g saturated fat), 102mg cholesterol, 899mg sodium, 55g carbohydrate (4g sugars, 3g fiber), 40g protein.

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