Tuesday, August 23, 2011

Mexican Chicken Alfredo

This is one of my new favorite pasta dishes! It was easy to throw together and had lots of great flavor. This recipe is for 2-8x8 dishes of pasta; one to serve and one to freeze. Or if you need to make a meal for someone else, make one for your family and one for them! If you would rather just make one casserole, just cut the recipe in half!

16 oz. gemelli or spiral pasta
2 lb. boneless skinless chicken breasts, cubed
1 medium onion, chopped (I used 3 green onions, chopped instead)
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
2 jars (15 oz each) Alfredo sauce
1 c. grated Parmesan cheese
1 c. medium salsa
1/4 c. 2% milk
2 tsp. taco seasoning

*Cook pasta to package directions. 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 Parmesan cheese, salsa, milk and taco seasoning.

*Drain pasta; toss with chicken mixture. Divide between two greased 8x8 inch square baking dishes. Cover and freeze one casserole for up to 3 months. (To use the frozen casserole, thaw in the refrigerator for 30 minutes before baking. Cover and bake at 350 degrees for 50-60 minutes or until bubbly).

*Cover and bake the remaining casserole at 350 degrees for 30-35 minutes or until bubbly.