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Summer Squash Chicken Alfredo
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Creamy Alfredo pasta topped with grilled chicken, zucchini, yellow squash, crispy bacon, tangy sun-dried tomatoes, and crunchy almonds.
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
  • 0.25 cup milk
  • 6 sun-dried tomatoes, softened and chopped
  • 3 tablespoons Parmesan cheese
  • 0.25 cup sliced almonds
Instructions:
  • Preheat your oven to a sizzling 350 degrees F (175 degrees C) and gently grease a baking dish.
  • In the prepared baking dish, lay the chicken pieces and generously coat them with garlic. Bake for 25 minutes, or until the chicken is cooked through. Let it cool slightly before chopping.
  • Boil a large pot of lightly salted water. Add rigatoni and cook for 10 minutes until it's al dente. Drain the pasta.
  • In a skillet, sizzle the bacon over medium-high heat until perfectly crispy. Then, crumble it and set aside for later use.
  • In a skillet over medium heat, cook the zucchini and yellow squash in oil until they are tender and lightly browned.
  • Mix Alfredo sauce with milk in a small bowl. Serve chicken over cooked pasta, pour Alfredo sauce on top, then add zucchini, squash, sun-dried tomatoes, bacon, Parmesan cheese, and almonds.

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