You all know I love my sauces. Particularly alfredo sauce. That's why I had to opt in to receive a sample jar of this light alfredo sauce. Truthfully, I didn't know what to expect. I have always been turned off by "light" products in the past. Light ranch dressing and light mayo just never tasted the same as the real thing. So I wondered if this would.
With 50% less fat and 45% fewer calories than leading brands of alfredo sauce, it still packs the richness and creaminess that is expected from an alfredo sauce. This alfredo sauce is a great alternative to other calorie-packed alfredo sauces, with only 60 calories per serving. You can't beat 60 calories! While it doesn't taste as good as the real, fatty stuff in my opinion, it does come close, especially in a recipe that spruces it up a bit, like the one I made.
I searched around for some tasty recipes that called for jarred alfredo sauce, and came across this one and knew it was the one. While it sounded delicious, the whole time I was wondering what made it "Mexican" chicken alfredo. I figured it was just the taco seasoning. It wasn't until I was actually making it that I realized down in the directions it mentions to add in salsa along with the cheese, milk, and taco seasoning. That would have made it a lot more Mexican. We didn't have any salsa in the house, so it was left out and we had to improvise with what we had. It was fine because I was expecting to make it that way all along.
Therefore, since we didn't have salsa, I've decided to change the name of this recipe to reflect what it really was for us instead. So instead of Mexican Chicken Alfredo, I bring you....
Taco Chicken Alfredo.
We both liked it, didn't love it. Next time I would probably use a different pasta than penne though. I think I'm just not a big fan of penne pasta. I did eyeball the taco seasoning too, and I would guess it was probably more like 2 or 3 tsp than 1 tsp. We also bought a whole pre-seasoned rotissierie chicken and used half of it for this recipe and will use the other half for tomorrow's dinner. I'm not sure how much it was exactly so I'll just leave the original measurement of 1 lb chicken.
Taco Chicken Alfredo
adapted from Keeley McGuire
- 8 oz pasta of choice (1/2 of a 16 oz box)
- 1 lb cooked chicken, cubed
- 1 tbsp butter
- 1/2 a medium yellow onion, chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 jar of Heinz Classico Light Creamy Alfredo Pasta Sauce
- 1/2 cup grated parmesan cheese + more for topping
- 1/8 cup milk
- 2 or 3 tsp homemade taco mix
Cook pasta according to package directions. Preheat oven to 350 degrees.
Meanwhile, in a large skillet over medium heat, cook the onion in butter, seasoning with salt and pepper. Cook until tender. Add in cooked chicken and alfredo sauce; bring to a boil. Stir in the parmesan cheese, milk and taco mix.
Drain the pasta and then toss with the chicken mixture. Pour in a greased square baking dish. Cover and bake for 20 minutes or until bubbly. Sprinkle with additional parmesan cheese when serving.
Try it with the salsa if you can. Next time I may try it with canned or fresh tomatoes, or jalapenos for more spice.
Disclosure: As part of the Foodbuzz Tastemaker Program, I received a free sample jar of Classico Light Creamy Alfredo Pasta Sauce. All opinions and thoughts are my own and I was not compensated in any way for my opinions.
Peace, and bacon grease!