Meals (Mexican Chicken Alfredo)

By chefbobby

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

Preparation

Step 1

1) Cook pasta according to package directions.

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

3) Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes.

4) Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly.