Dinner

Mexican Chicken Alfredo is for Dinner.

Mexican Chicken Alfredo takes 25 minutes to prepare.

Mexican Chicken Alfredo takes 30 minutes to cook.

Mexican Chicken Alfredo makes 8 servings.

The ingredients for Mexican Chicken Alfredo are:

*Great Value Whole Wheat Rotini (dry), 7 cup (remove)
Chicken Breast, no skin, 32 ounces (remove),cubed
*Vidalia onion, raw 1 medium onion, 1 serving (remove), chopped
Salt, 0.25 tsp (remove)
Pepper, black, 0.25 tsp (remove)
*Canola Oil, 1 tbsp (remove)
*Great Value Classic Alfredo Sauce (1/4 cup or 2 fl oz = 1 serving), 32 oz (remove), 2 jars of 16oz each
*GV Cheese- Sharp Cheddar or CoJack, 2 oz (remove) OR Parmesan
GV All natural MEDIUM Chunky Salsa 2 Tbsp = 1 Serving (30ml), 8 serving (remove) (1 cup).
Whole Milk / Vitamin D, 0.25 cup (remove)
*Taco seasoning, Bolner's Fiesta, 2 tsp (remove)

Here is how you make Mexican Chicken Alfredo:

Cook pasta as per instructions.Meanwhile in a large skillet over medium heat, cook the chicken, onion, salt and pepper in oil until chicken is no longer pink.Stir in the alfredo Sauce, bring to a boil. Stir in cheese (if required), salsa, milk and taco seasoning.Drain Pasta and toss with the chicken mixture. Divide between 2 greased 8 inch square baking dishes.Eat 1 casserole now and freeze the other!Cover and bake the remaining casserole at 350 degrees F for 30-35 minutes or until bubbly.Frozen casserole: Thaw in fridge overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 degrees F for 50-60 minutes or until bubblyServing Size: Makes 8 Servings.Number of Servings: 8Recipe submitted by SparkPeople user LINDALOU_77.

The nutritional information for Mexican Chicken Alfredo is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 593.7

• Total Fat: 27.0 g
• Cholesterol: 133.9 mg
• Sodium: 1,285.9 mg
• Total Carbs: 44.3 g
• Dietary Fiber: 5.8 g
• Protein: 36.4 g