Summer Squash Chicken Alfredo

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.