Alfredo with a Southwest Kick

Whole Wheat Pasta cooked al dente.

1 jar light alfredo sauce – used Classico
1 can Rotel mild
1 can corn, drained
1 onion, chopped
1 garlic clove
2 C chopped chicken

Saute garlic and onion. Add Rotel, corn and chicken. Cook until hot and onions are tender. Add alfredo sauce. Use a little milk to get the last of the sauce out of the jar. Stir and heat thoroughly. Add pasta. Serve.