Fiesta Alfredo Pasta Bake

The other day I was looking through my disseration to double-check on some information and I found a silly typo. There is a “he” where it should have been “the”. Oh well too late now, it was sent off for printing two weeks ago! I have a feeling I will find more than just one minor typo in there as time progresses. It’s difficult to find every little thing when you are staring at 187 pages of glorious information. Blinded by the light!

While we are on the subject of errors, I specifically bought scallions to garnish this dish and totally forgot. Apparently I was so hungry while taking photos that I didn’t stop to notice or care because all I wanted to to was devour it! With its beautiful colors, creaminess and crunchy topping staring at me, you could hardly blame me. There was also plenty of kick. Mild-taste buds beware: you may way to omit the chipotle and use a mild salsa.

Fiesta Alfredo Pasta Bake

One year ago: Applesauce-Sweet Potato Pancakes

Two years ago: Crème Brulee

Three years ago: Big, Fat, Chewy Multichip Cookies

FIESTA ALFREDO PASTA BAKE

Serves 8-10

Ingredients:

16 oz. elbow or other spirally pasta

2 lb. leftover cooked chicken, cut into bite sized pieces

1 small onion, diced

1 small red pepper, diced

1 (14.5 oz.) can black beans rinsed and drained

1/4 tsp salt

1/4 tsp pepper

2 tsp taco seasoning

1 (15 oz.) jar Alfredo sauce

1/4 cup milk

1 cup salsa

1 chioptle pepper in adobo sauce, minced

1/2 cup grated Parmesan cheese

1/2 cup grated pepperjack cheese

1/4 cup panko breadcrumbs

2 to 3 scallions, minced

Directions:

  1. Preheat the oven to 350 degrees. Grease a 13 x 9 baking dish and set aside. Cook the pasta according to directions until al dente. Drain.
  2. In a large bowl, combine the onion, red pepper, black beans, salt, pepper, and taco seasoning. Toss together. Stir in the Alfredo sauce, milk, salsa and chipotle. Add the cheese and chicken. Pour the pasta into the Alfredo mixture and toss to coat. Pour the pasta mixture into the prepared baking dish. Sprinkle with panko and bake for 35 – 40 minutes until sauce is bubbling and top is golden.
  3. Serve topped with minced scallions.

Source: Adapted slightly from Girl Carnivore, originally from Taste of Home.

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