Rating: 4.5 stars 4.6
172 Ratings
  • 5 star values: 125
  • 4 star values: 35
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2

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

Recipe Summary

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

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  • 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.

Nutrition Facts

436 calories; protein 22.1g; carbohydrates 35.6g; fat 23g; cholesterol 52.2mg; sodium 721mg. Full Nutrition
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