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

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 2 greased 8-in. square baking dishes. Cover and bake until bubbly, 30-35 minutes.
4. Cover and freeze unbaked casserole up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole, covered, until bubbly, 50-60 minutes.

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Taken from www.tasteofhome.com/recipes/mexican-chicken-alfredo/ (may not work)