Summer Squash Chicken Alfredo Recipe

Summer Squash Chicken Alfredo Recipe

  • 2 skinless, boneless chicken breast halves
  • 2 tablespoons garlic, minced
  • 1 (8 ounce) package uncooked rigatoni pasta
  • 6 slices bacon
  • 1 tablespoon vegetable oil
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 1 cup Alfredo sauce
  • 1/4 cup milk
  • 6 sun-dried tomatoes, softened and chopped
  • 3 tablespoons Parmesan cheese
  • 1/4 cup sliced almonds
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  2. Place the chicken in the prepared baking dish, and coat with the garlic. Bake 25 minutes, or until chicken juices run clear. Cool and chop.
  3. Bring a large pot of lightly salted water to a boil. Place the rigatoni in the pot, cook 10 minutes, until al dente, and drain.
  4. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  5. Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned.
  6. In a small bowl, mix the Alfredo sauce and milk. Serve chicken over the cooked pasta. Pour Alfredo sauce over the chicken. Top with zucchini and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese, and almonds.
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