Recipe : Mexican Chicken Alfredo

Adapted from Taste of Home, August/September issue

This is one of those "make it once, serve it twice" recipes.  If you want that version of the recipe, click above.  Below is for one 8x8" recipe.

1/2 box (16 oz) box or gemilli or spiral pasta
1 lbs boneless skinless chicken breast, cubed and cooked
1/2 medium onion, chopped or 1 tbsp dried onion flakes
1/8 tsp salt
1/8 tsp pepper
1 tbsp oil
1 jar Alfredo sauce (I use Ragu's Light Alfredo)
1/2 c shredded cheddar cheese (or Taco or Mexican blend)
1/2 c salsa
1/8 c milk
1 tsp taco seasoning

Cook pasta according to directions, drain and set aside.

In a mixing bowl, combine chicken, onion, salt and pepper.  Add Alfredo sauce, salsa, milk and taco seasoning and stir to coat.  Add cooked pasta and stir to coat.  Add cheese and stir to combine.

Spray an 8x8" baking dish with non-stick spray.  Pour in chicken and pasta mixture.  

Bake covered at 350 degrees for 30 - 35 minutes.  

Notes:
*I served topped with extra cheese.