Summer Squash Chicken Alfredo Recipe

Prep Time:
30 mins

Cook Time:
35 mins

Total Time:
1 hr 5 mins

Servings:
6

Ingredients

Directions

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.

Nutrition Facts (per serving)

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