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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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One family member likes Italian; another likes Mexican. Theyâll never compromise when this is on the menu. âTia 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 two greased 8-in. square baking dishes. Cover and bake 30-35 minutes or until bubbly. Yield: 2 casseroles (4 servings each).
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