MEXICAN CHICKEN ALFREDO
One family member likes Italian; another likes Mexican. They'll never compromise when this is on the menu. -Tia Woodley, Stockbridge, Georgia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cook pasta according to package directions., 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. , Drain pasta; toss with chicken mixture. Divide between 2 greased 8-in. square baking dishes. Cover and bake until bubbly, 30-35 minutes. Freeze option: 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 350°. Bake casserole, covered, until bubbly, 50-60 minutes.
Nutrition Facts : Calories 559 calories, Fat 20g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 899mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 3g fiber), Protein 40g protein.
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
ALFREDO SAUCE
Rich and creamy! I have found that Parmesan cheese doesn't melt well, and often substitute Gruyere cheese.
Provided by Rebecca Swift
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 3.4 g, Cholesterol 138.4 mg, Fat 42.1 g, Fiber 0.1 g, Protein 13 g, SaturatedFat 26.2 g, Sodium 565.3 mg, Sugar 0.4 g
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INSTANT POT CHICKEN ALFREDO SALSA PASTA
From 365daysofcrockpot.com
4.8/5 (17)Total Time 8 minsCategory PastaCalories 443 per serving
- Turn your instant pot to the saute setting so it can start heating up while you add the ingredients into it. Add in your water. Then add in the chicken pieces. Pour in the penne, alfredo and half of the picante sauce. Don’t stir.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When the time is up, move the lid to venting and let the pressure release. Open the pot and stir in the other half of the picante sauce.
- If there is too much liquid in the pasta you can turn the pot to saute and stir in a cornstarch slurry. Mix 1 Tbsp cornstarch with 1 Tbsp of water and stir until smooth. Add the mixture into the Instant Pot and the sauce will thicken up instantly.
- Scoop the pasta into bowls and enjoy. You can top it with some parmesan cheese or mozzarella cheese.
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