Summer Squash Chicken Alfredo

Summer Squash Chicken Alfredo

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"This is a recipe I came up with that uses all of my favorite ingredients and is very beautiful served on a platter."

Ingredients

1 h 15 m {{adjustedServings}} servings 436 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 721 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  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

76
  1. 104 Ratings

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What an amazing mixture of ingredients. I did not have sun dried tomatoes, but I used all of the other ingredients. I could really taste everything and it blended very well together. I felt li...

This was excellent! We have an abundance of summer squash from the garden and are getting a little tired of it so decided to try this for a little variety. I sauted the chopped garlic in oil f...

Yum.To do a true review,I used all ingredients.I did throw in the zucchini while the chicken cooked on the stove top so that it would not be mushy just tender.While the chicken was still partial...