summer squash chicken alfredo

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking dish.
• 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.
• 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.
• place bacon in a skillet. cook over medium high heat until evenly brown. drain, crumble, and set aside.
• heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned.
• 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.