Zucchini Vegan Pasta Recipes

Summer Squash Chicken Alfredo

Recipe Summary Summer Squash Chicken Alfredo

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

Ingredients | Zucchini Vegan Pasta Recipes

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

¼ cup milk

6 sun-dried tomatoes, softened and chopped

3 tablespoons Parmesan cheese

¼ 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.

Info | Zucchini Vegan Pasta Recipes

prep: 30 mins cook: 45 mins total: 1 hr 15 mins Servings: 6 Yield: 6 servings

TAG : Summer Squash Chicken Alfredo

World Cuisine Recipes, European, Italian,