Mexican Chicken Alfredo

The alfredo sauce is what makes this pasta!  I've tried many mexican pastas hoping they would be delicious but they usually aren't creamy enough-this one is perfect!

1-16 oz. package of spiral pasta
2-3 pieces of cubed chicken breast
1/2 a medium, chopped onion
1 Tbsp. canola oil
2 jars (15 oz. each) alfredo sauce
1 C grated Parmesean cheese
1 C medium salsa
1/4 C milk
2 tsp. taco seasoning

Cook pasta.  Meanwhile, in a large skillet over medium heat, cook chicken and onion in oil.  When chicken is no longer pink stir in alfredo sauce.  Bring to a boil.  Stir in cheese, salsa, milk and taco seasoning.

Drain pasta and toss with chicken mixture.

You can divide the recipe into 2-8 in. square dishes and freeze one up to 3 months.  Cover and bake the remaining casserole at 350 for 30 minutes or until bubbly.  For the frozen casserole, thaw overnight then let it thaw at room temperature for 30 minutes.  Cover and bake at 350 for 50-60 minutes.

I combined the whole recipe and cooked it in a 9x13 for 35 minutes and I thought it was fine since the chicken was completely cooked.  YUM!

Now this doesn't look very good, my yellow plates and the dish wash everything out-don't go by the picture!!!