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