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Summer Squash Alfredo Chicken

Summer Squash Alfredo Chicken

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
CALLIEW

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 35.6g
  • 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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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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Lindawagg
6

Lindawagg

12/15/2010

yummy!

Jenoneill03
0

Jenoneill03

6/28/2012

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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