For our Week 5 Friday Lunch, our theme was Fusion Food! This menu highlights dishes that blend cuisine from different cultures. - Cherry Mint Lemonade (American and Moroccan)
- Cumber Green Bean Miso Salad (Chinese and Japanese)
- Korean Tofu Tacos w/ Kimchi (Korean and Mexican)
- Mexican Alfredo Pasta (Mexican and Italian)
- Korean Popcorn Cauliflower (Korean and American)
- Japanese Crepes (Japanese and French)
Although the recipe we're showcasing this week isn't in our typical plant-based style, it was so easy and the teens enjoyed it so much, that we have to share!
Mexican Chicken Alfredo Pasta
Serves 8
Ingredients
- 1 package (16 ounces) gemelli or spiral pasta
- 2 pounds boneless skinless chicken breasts, cubed
- 1 medium onion, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 2 jars (15 ounces each) Alfredo sauce
- 1 cup grated Parmesan cheese
- 1 cup medium salsa
- 1/4 cup 2% milk
- 2 teaspoons taco seasoning
Steps
- Cook pasta according to package directions. Drain.
- Preheat oven to 350°.
- Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheese, corn, beans, salsa, milk and taco seasoning.
- Toss pasta with chicken mixture. Divide between greased baking dishes. Cover and bake until bubbly, 30-35 minutes.
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