Summer Squash Chicken Alfredo Recipe
Ingredients
- 2 skinless, boneless chicken breasts
- 2 tablespoons garlic, minced
- 1 (8 ounce) package uncooked rigatoni pasta
- 6 strips bacon
- 1 tablespoon vegetable oil
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 cup Alfredo sauce
- ¼ cup milk
- 6 sun-dried tomatoes, softened and chopped
- ¼ cup sliced almonds
- 3 tablespoons Parmesan cheese
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- 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.
- 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.
- 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.
- 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.
- Serve chicken over pasta; pour Alfredo sauce over top. Top with zucchini and squash; sprinkle with bacon, sun-dried tomatoes, almonds, and Parmesan cheese.
Source
Original recipe: View Original