. Recipes: SUMMER SQUASH CHICKEN ALFREDO

SUMMER SQUASH CHICKEN ALFREDO

SUMMER SQUASH  CHICKEN ALFREDO


INGREDIENTS:
2 Skinless, Boneless Chicken Breast Halves

2 tbsp Garlic, Minced
250 gm Package Uncooked Rigatoni Pasta
6 Slices Bacon
1 tbsp Vegetable Oil
1 Zucchini,Sliced
1 Yellow Squash, Sliced
1 cup Alfredo Sauce

1/4 cup Milk
6 Sun-Dried Tomatoes, Softened and Chopped

3 tbsp Parmesan cheese
1/4 cup Sliced Almonds

 

PREPARATION:
Preheat oven to 350F . 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, 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.SUMMER SQUASH CHICKEN ALFREDO is ready to serve.

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