ONE-POT CHICKEN TACO ALFREDO

One-Pot Chicken Taco Alfredo image

In this easy, cheesy, one-pot pasta, savory taco seasoning mix meets creamy Alfredo sauce for an unexpected match made in weeknight dinner heaven.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 9

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Ingredients

4 cups water
1 jar (15 oz) Alfredo pasta sauce
1 can (15.25 oz) whole kernel sweet corn, drained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 lb uncooked rotini pasta
3 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese (8 oz)
Diced tomato, sliced green onions and chopped fresh cilantro leaves, if desired

Steps:

In 5-quart Dutch oven, mix water, Alfredo sauce, corn, beans and taco seasoning mix. Heat to boiling over high heat. Stir in pasta; return to boiling. Reduce heat to simmering; cook 12 to 14 minutes, stirring frequently, until pasta is tender and sauce is reduced and thickened.
Stir in chicken; cook 1 to 2 minutes or until heated through. Remove from heat; stir in cheese until melted. Top with remaining ingredients.

Nutrition Facts : Calories 710, Carbohydrate 70 g, Cholesterol 120 mg, Fat 4, Fiber 7 g, Protein 37 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 3 g, TransFat 1 g