Summer Squash Chicken Alfredo

Summer Squash Chicken Alfredo

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
=> 1/4 cup milk
=> 6 sun-dried tomatoes, softened and chopped
=> 3 tablespoons Parmesan cheese
=> 1/4 cup sliced almonds

Summer Squash Chicken Alfredo

Directions:

=> First, Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
=> Then , Put 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 big pot of lightly salted water to a boil. put the rigatoni in the pot, cook 10 minutes, until al dente, and drain.
=> put 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 Sault the zucchini and yellow squash until tender and lightly browned.
=> In a little bowl mix the Alfredo sauce and milk. Serve chicken above the cooked pasta. Pour Alfredo sauce over the chicken. Top with zucchini and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese, and almonds.

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