Name: Summer Squash Chicken Alfredo
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Skinless, boneless chicken breast halves - 2; Garlic, minced - 2 tablespoons; Uncooked rigatoni pasta - 1 (8 ounce) package; Bacon - 6 slices; Vegetable oil - 1 tablespoon; Zucchini, sliced - 1 small; Yellow squash, sliced - 1 small; Alfredo sauce - 1 cup; Milk - ¼ cup; Sun-dried tomatoes, softened and chopped - 6; Parmesan cheese - 3 tablespoons; Sliced almonds - ¼ cup

Ingredients for - Summer Squash Chicken Alfredo

1. Skinless, boneless chicken breast halves 2

2. Garlic, minced 2 tablespoons

3. Uncooked rigatoni pasta 1 (8 ounce) package

4. Bacon 6 slices

5. Vegetable oil 1 tablespoon

6. Zucchini, sliced 1 small

7. Yellow squash, sliced 1 small

8. Alfredo sauce 1 cup

9. Milk ¼ cup

10. Sun-dried tomatoes, softened and chopped 6

11. Parmesan cheese 3 tablespoons

12. Sliced almonds ¼ cup

How to cook deliciously - Summer Squash Chicken Alfredo

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

2 . Stage

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 . Stage

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 . Stage

Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

5 . Stage

Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned.

6 . Stage

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.