contributed by Jessica Lund
Southwest Chicken Pasta
(Please note that all of the ingredients below depends on how much you are making. I will base the amounts on a 9″x13″ casserole dish.)
3-4 boneless chicken breast halves
salt and cayenne pepper both sides of chicken breast
saute in skillet until juices run clear, remove from skillet, chop into bite size pieces
turkey bacon (I usually use 3/4 to all of the package of bacon)
cut bacon into pieces and cook in same pan as chicken (add olive oil if needed to brown the bacon)
When the bacon is beginning to crisp up a little, add one whole chopped onion and 4-6 jalapenos seeded and chopped (if you like more heat, leave the seeds in, your choice)
Cook until onion is becoming translucent
12-16 oz of linguine pasta cooked according to package directions
2 jars of Alfredo sauce (I usually use 1 classic Alfredo sauce and 1 parmesan and mozzarella Alfredo sauce or 1 roasted garlic Alfredo sauce, again, your choice)
Combine all above ingredients in large bowl, put into casserole dish
Put 1 can of diced tomatoes with green chilis around the edge of the casserole
Sprinkle with parmesan cheese or 3 cheese combination (parmesan/asiago/romano)
Bake at 350 degrees until heated through or you can cook it in the microwave (your choice)
All ingredients are already cooked, so you are just trying to heat it through.
Sometimes I slice up flour tortillas, fry them in oil and use them for a garnish/topping just before serving.
