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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.