Cheesy Mexican Chicken Alfredo

• 1 package (16 ounces) gemelli or spiral pasta
• 2 pounds boneless skinless chicken breasts, cubed
• 1 medium onion, chopped
• 1/2 cup green pepper, chopped
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 2 jars (15 ounces each) Alfredo sauce
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup grated Parmesan cheese
• 1 cup medium salsa
• 1/4 cup 2% milk
• 4 teaspoons taco seasoning

1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet over medium heat, cook the chicken, onion, green pepper and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in 1-3/4 cups cheddar cheese, Parmesan cheese, salsa, milk and taco seasoning.
3. Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes.
4. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350u0b0 for 30-35 minutes or until bubbly. Sprinkle with remaining cheddar cheese.
5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u0b0 for 50-60 minutes or until bubbly.

gemelli, chicken breasts, onion, green pepper, pepper, canola oil, alfredo sauce, cheddar cheese, parmesan cheese, salsa, milk, taco seasoning

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