Summer Squash Chicken Alfredo Recipe

Ingredients
<br>- 2  skinless, boneless chicken breast halves
<br>- 2 tablespoons garlic, minced
<br>- 1 (8 ounce) package uncooked rigatoni pasta
<br>- 6 slices bacon
<br>- 1 tablespoon vegetable oil
<br>- 1 small zucchini, sliced
<br>- 1 small yellow squash, sliced
<br>- 1 cup Alfredo sauce
<br>- ¼ cup milk
<br>- 6  sun-dried tomatoes, softened and chopped
<br>- 3 tablespoons Parmesan cheese
<br>- ¼ cup sliced almonds
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
<br>step 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.
<br>step 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.
<br>step 4: Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
<br>step 5: Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned.
<br>step 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.
<br>


Ingredients
- 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
- ¼ cup milk
- 6 sun-dried tomatoes, softened and chopped
- 3 tablespoons Parmesan cheese
- ¼ cup sliced almonds

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
step 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.
step 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.
step 4: Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
step 5: Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned.
step 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.

Mastodon Share