Summer Squash Chicken Alfredo recipe

6 servings

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

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.