Cheesy Mexican Chicken Alfredo

ingredients

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

Directions

Cook pasta according to package directions.

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.

Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheddar cheese.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.