Mexican Chicken Alfredo

• 1tackage (16 ounces) gemelli or spiral pasta
• 2tounds boneless skinless chicken breasts, cubed
• 1tedium onion, chopped
• 1/4teaspoon salt
• 1/4teaspoon pepper
• 1tablespoon canola oil
• 2tars (15 ounces each) Alfredo sauce
• 1tup grated Parmesan cheese
• 1tup medium salsa
• 1/4tup 2% milk
• 2teaspoons taco seasoning

1. Preheat oven to 350u0b0. 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.
4. Yield: 2 casseroles (4 servings each).

gemelli, chicken breasts, onion, salt, pepper, canola oil, alfredo sauce, parmesan cheese, salsa, milk, taco

Taken from www.epicurious.com/recipes/member/views/mexican-chicken-alfredo-52865511 (may not work)