Summer Squash Chicken Alfredo Recipe
Description
In this recipe, chicken, zucchini, and yellow squash are served over pasta with an Alfredo sauce, sprinkled with bacon, sun-dried tomatoes, and almonds.
Ingredients
•
2 skinless, boneless chicken breast halves
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2 tablespoons garlic, minced
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1 (8 ounce) package uncooked rigatoni pasta
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6 slices bacon
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1 tablespoon vegetable oil
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1 small zucchini, sliced
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1 small yellow squash, sliced
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1 cup Alfredo sauce
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1/4 cup milk
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6 sun-dried tomatoes, softened and chopped
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1/4 cup sliced almonds
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3 tablespoons Parmesan cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2
Place chicken in the prepared baking dish; coat with garlic. Bake in the preheated oven until juices run clear and an instant-read thermometer inserted into centers reads at least 165 degrees F (74 degrees C), about 25 minutes. Cool, then chop.
3
Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
4
Cook bacon in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.
5
Heat oil in a skillet over medium heat. Add zucchini and yellow squash; cook until tender and lightly browned. Combine Alfredo sauce and milk in a small bowl; set aside.
6
Serve chicken over pasta; pour Alfredo sauce over top. Top with zucchini and squash; sprinkle with bacon, sun-dried tomatoes, almonds, and Parmesan cheese.