Love chicken alfredo and the addition of salsa and taco seasoning sounds awesome for a different twist on my regular recipe.
When I make chicken alfredo the fast way, it is similar to this recipe . . . except I add a combination of bell pepper and spicy hot peppers. I also use green onions including green part instead of plain onions. Of course I add garlic. I like to use no fat half and half if I have it in the fridge.
This recipe comes from Taste of Home . . . one of my favorite recipe sources from the time was a young adult and have a collection of their yearly cookbooks. If you love cookbooks, you need to check it out on their website.
- 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
Preheat oven to 350°. Cook pasta according to package directions.
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.
Drain pasta; toss with chicken mixture.
Divide between two greased 8-in.-square baking dishes.
Cover and bake 30-35 minutes or until bubbly.
Yield: 2 casseroles (4 servings each)
Recipe and Photo Source: Taste of Home
Originally published as Mexican Chicken Alfredo in Simple & Delicious
August/September 2011, p22