Follow Us On:

Summer Squash Chicken Alfredo

By admin  

September 11, 2017

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

  • Prep: 30 mins
  • Cook: 45 mins


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

Add all ingredients to list


1Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish

2Place the chicken in the prepared baking dish, and coat with the garlic. Bake 25 minutes, or until chicken juices run clear. Cool and chop.

3Bring a large pot of lightly salted water to a boil. Place the rigatoni in the pot, cook 10 minutes, until al dente, and drain.

4Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

5Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned.

6In 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.


0 Reviews

All fields are required to submit a review.