Description
This is a recipe I came up with that uses all of my favorite ingredients and is very beautiful served on a platter.
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
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.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 6