Finding this recipe was a happy accident. I was going through a stack of recipes that I had cut out of magazines from years ago and found this. I remember that there was a recipe on the other side of the page that I had wanted to keep and did not remember this one at all. It's from Taste of Home magazine. But, I thought it sounded good and gave it a try. We both loved it and I've made it several times in the past few months. Definitely a keeper. Good comfort food. It's easy and can be made ahead of time and frozen. Enjoy!
Mexican Chicken Alfredo
1 16oz package of spiral pasta
2 lbs boneless skinless chicken, cubed
1 medium oonion, chopped
1/4 tsp salt
1/4 tsp pepper
1 Tbsp oil
2 jars (15oz each) of alfredo sauce
1 cup grated parmesan cheese
1 cup medium salsa
1/4 cup 2% milk
1 envelope taco seasoning
Cook pasta to package directions. As the pasta cooks, in a large skillet, over medium heat, cook the chicken, s&p and onion until chicken is cooked through. Stir in Alfredo sauce. Bring to a boil. Stir in cheese, salsa, milk and taco seasoning. Drain pasta and toss with chicken mixture. Pour into a casserole dish. Cover and bake at 350 for 30-35 minutes or until bubbly. Serves 6
* You can use any short pasta of your choice.
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