Summer Squash Chicken Alfredo |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
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 |
1/4 cup milk |
6 sun-dried tomatoes, softened and chopped |
3 tablespoons parmesan cheese |
1/4 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.
|
|