Summer Squash Chicken Alfredo Recipe

Summer Squash Chicken Alfredo Recipe

In this recipe, chicken, zucchini, and yellow squash are served over pasta with an Alfredo sauce, sprinkled with bacon, sun-dried tomatoes, and almonds.

Preparation Time
30 mins
Cooking Time
35 mins
Total Time
1 hr 5 mins
Calories
436 Calories

Recipe Instructions

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

Ingredients

  • 1 tablespoon vegetable oil
  • 6 slices bacon
  • 1 small yellow squash, sliced
  • 1 small zucchini, sliced
  • 2 skinless, boneless chicken breast halves
  • 2 tablespoons garlic, minced
  • 1 (8 ounce) package uncooked rigatoni pasta
  • 3 tablespoons Parmesan cheese
  • 1 cup Alfredo sauce
  • 6 sun-dried tomatoes, softened and chopped
  • 0.25 cup milk
  • 0.25 cup sliced almonds

Categories

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