Mexican Chicken Alfredo

This is a recipe that I found in a special issue of Taste of Home and then modified.

1 lb. gemelli or spiral pasta
1 lb. boneless skinless chicken breast, cubed
1/2 medium onion, chopped
1/2 cup green pepper, chopped
1/4 teaspoon black pepper
1 tablespoon oil
2 jars (15 oz each) Alfredo sauce
2 cups shredded sharp cheddar cheese, divided
1 cup grated Parmesan cheese
1 cup salsa
1/4 cup milk
4 teaspoons taco seasoning

Cook pasta only to al dente, drain and set aside.  In a large skillet over medium heat cook chicken, onion, green pepper and black 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.  Toss pasta with chicken mixture.  Divide between two greased 8 in. square pans.  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 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. 

I put the whole recipe in one 9x13 foil pan so you will need to allow more time to bake.