Summer Squash Chicken Alfredo

Name: Summer Squash Chicken Alfredo
Total time: 75
Yield: 6
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; ¼ cup milk; 6 sun-dried tomatoes, softened and chopped; 3 tablespoons Parmesan cheese; ¼ cup sliced almonds

Recipe by CALLIEW from allrecipes.com

1 Hr. 15 Mins.

Ingredients

6 servings

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2 skinless, boneless chicken breast halves
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2 tablespoons garlic, minced
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1 (8 ounce) package uncooked rigatoni pasta
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6 slices bacon
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1 tablespoon vegetable oil
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1 small zucchini, sliced

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1 small yellow squash, sliced
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1 cup Alfredo sauce
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¼ cup milk
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6 sun-dried tomatoes, softened and chopped
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3 tablespoons Parmesan cheese
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¼ cup sliced almonds

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
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.
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.
Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned.
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.