Summer Squash Chicken Alfredo Recipe

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

Ingredients

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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

Prep 30 m

Cook 45 m

Ready In 1 h 15 m

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.

Per Serving: 436 calories;23 g fat;35.6 g carbohydrates;22.1 g protein;52 mg cholesterol;721 mg sodium.Full nutrition
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