Pollo Chilie Alfredo

Name: Pollo Chilie Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8
Cuisine: Mexican
Ingredients: 1 jar(s) alfredo pasta sauce; 1 can(s) green enchilda sauce; 1 can(s) green chilies; 1 small onion diced; 1 lb fresh mushrooms sliced; 6 - 8 boneless chicken breasts; 1 tsp olive oil, extra virgin; 1 pkg pasta of choice; 1 pkg mexican blend shredded cheese

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By Dianna Dixon
@DGD

This is something I came up with after a tasting at a local grocery store. They were adding a dish to their hot bar and I went home and whipped this up. I used pasta but this would good with rice as well.

Rating:

★★★★★ 1 vote5

Serves:

6-8

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

Add to Grocery List

1 jar(s)

alfredo pasta sauce
1 can(s)

green enchilda sauce
1 can(s)

green chilies
1 small

onion diced
1 lb

fresh mushrooms sliced
6 - 8

boneless chicken breasts
1 tsp

olive oil, extra virgin
1 pkg

pasta of choice
1 pkg

mexican blend shredded cheese

How to Make Pollo Chilie Alfredo

Step-by-Step

Cook pasta according to directions, drain and pour into a large greased casserole dish.
Heat olive oil in a large skillet. Sear chicken breast until just brown, they will go in the oven so don't overcook. Place your chicken breasts on top of pasta in casserole.
In same skillet cook your onion and mushrooms until tender. Add alfredo sauce, enchilda sauce, and green chilies, mix well and let heat until bubbly. Pour your suace over the chicken breasts and pasta. Topp with cheese and bake 30 minutes or until cheese is melted and browned a little.

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