|Mexican Chicken Alfredo|
This great tasting recipe is quick and easy to put together. When cooking rice pasta, always give it a good rinse when it's done to get rid of the white "slime"
16 ounces spiral rice pasta
2 pounds boneless, skinless chicken breast, cubed
1 onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 (15oz) jars gluten free Alfredo sauce
1 cup grated Parmesan cheese
1 cup medium salsa
1/4 cup milk
2 teaspoons taco seasoning (I use Old ElPaso)
Hot pepper flakes, optional
Bring a large pot of salted water to a boil and add pasta noodles.
Cook the noodles until just done, rinse well and drain.
Meanwhile, in large skillet over medium heat, cook the 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.
Toss drained pasta with chicken mixture.
Divide between 2 greased 8” square baking dishes.Cover and bake at 350 degrees Fahrenheit for 30-35 minutes or until bubbly.