Mexican Chicken Alfredo
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.