Summer Squash Chicken Alfredo

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
• 1/4 cup milk
• 6 sun-dried tomatoes, softened and chopped
• 3 tablespoons Parmesan cheese
• 1/4 cup sliced almonds

Directions

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.