Summer Squash Alfredo Chicken

Summer Squash Alfredo Chicken

2 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
CALLIEW
Recipe by  CALLIEW

“This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook CALLIEW.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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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Reviews (2)

Rate This Recipe
Lindawagg
6

Lindawagg

yummy!

Jenoneill03
0

Jenoneill03

Delish! Even my husband thought so, and he's one of those people that hates it when different foods touch (meats w/ starches and veggies, etc). I soaked the chicken in garlic oil for 30 minutes and instead of baking it I cooked it up in the bacon fat. Less healthy but juicy and so tasty. Then I drained most of the fat, added more garlic and sauteed the veggies in the same skillet. Yum!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 383 cal
  • 19%
  • Fat
  • 17 g
  • 26%
  • Carbs
  • 35.6 g
  • 11%
  • Protein
  • 21.4 g
  • 43%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 596 mg
  • 24%

Based on a 2,000 calorie diet

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