Summer Squash Chicken Alfredo Recipe

Recipesfull introduces to you: Pasta and Noodle Recipes. (Summer Squash Chicken Alfredo Recipe). This is a recipe I came up with that uses all of my favorite ingredients and is very beautiful served on a platter.

Brief

Prep 30 mins

Cook: 45 mins

Total: 1hr15 mins

Servings: 6

Yield: 6 servings

Summer Squash Chicken Alfredo Recipe

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

Whole-Family Pasta with Broccoli and Cauliflower

Dinner

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

Step 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.

Step 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.

Step 4

Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain crumble and set aside.

Step 5

Heat the oil in a skillet over medium heat and saute the zucchini and yellow squash until tender and lightly browned.

Step 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.

Nutritional Information

Summer Squash Chicken Alfredo Recipe

Servings Per Recipe:6

Calories: 436.1

% Daily Value *

Protein: 22.1g 44%

Carbohydrates: 35.6g 12%

Dietary Fiber: 2.8g 11%

Sugars: 4g

Fat: 23g 35%

Saturated Fat: 7.5g 37%

Cholesterol: 52.2mg 17%

Vitamin A Iu: 135.6IU 3%

Niacin Equivalents: 10.6mg 81%

Vitamin B6: 0.4mg 23%

Vitamin C: 8.4mg 14%

Folate: 84.6mcg 21%

Calcium: 74.9mg 8%

Iron: 2mg 11%

Magnesium: 52.6mg 19%

Potassium: 385.9mg 11%

Sodium: 721mg 29%

Thiamin: 0.3mg 32%

Calories From Fat: 207

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.