Summer Squash Chicken Alfredo

Summer Squash Chicken Alfredo

by Manuel Martinez 2 years ago
4.5 (10)
45 minutes
436.1 kcal
35.6 g carbs
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Description

This is a recipe I came up with that uses all of my favorite ingredients and is very beautiful served on a platter.

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
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  2. 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.
  3. 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.
  4. 4. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  5. 5. Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned.
  6. 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.
Nutrition Facts
serving: 6 servings
calories: 436.1 kcal
carbohydrates: 35.6 g
protein: 22.1 g
saturated fat: 7.5 g
cholesterol: 52.2 mg
sodium: 721 mg
fiber: 2.8 g
sugar: 4 g