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Saturday, August 20, 2016

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.

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