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-The other week I desperately needed to go grocery shopping but funds were on the lower side. I had a few things in the fridge that were about to go bad, so I just googled the ingredients that I had to see what I could find. I discoved this amazing, yummy recipe that turned out not only very pretty, but very tasty too! Enjoy!

AllRecipes.com

  • Summer Squash Chicken Alfredo

via http://allrecipes.com/Recipe/Summer-Squash-Chicken-Alfredo/detail.aspx.

Ready In: 1hr 15min | Prep Time: 30min | Cook Time: 45min | Yields: 6 servings

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
  • 1/4 cup milk
  • 6 sun-dried tomatoes, softened and chopped
  • 3 tablespoons Parmesan cheese
  • 1/4 cup sliced almonds

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. 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.
3. 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.
4. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
5. Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned.
6. 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.

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