CHICKEN PEPPERS MUSHROOMS ONIONS AND TOMATOES RECIPES

SUMMER SQUASH CHICKEN ALFREDO RECIPE | ALLRECIPES

Summer Squash Chicken Alfredo Recipe | Allrecipes image

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

Provided by CALLIEW

Categories Italian Recipes

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 12

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
¼ cup milk
6 sun-dried tomatoes, softened and chopped
3 tablespoons Parmesan cheese
¼ cup sliced almonds

Steps:

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.

Nutrition Facts : Calories 436.1 calories, CarbohydrateContent 35.6 g, CholesterolContent 52.2 mg, FatContent 23 g, FiberContent 2.8 g, ProteinContent 22.1 g, SaturatedFatContent 7.5 g, SodiumContent 721 mg, SugarContent 4 g

SUMMER SQUASH CHICKEN ALFREDO RECIPE | ALLRECIPES

Summer Squash Chicken Alfredo Recipe | Allrecipes image

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

Provided by CALLIEW

Categories Italian Recipes

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 12

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
¼ cup milk
6 sun-dried tomatoes, softened and chopped
3 tablespoons Parmesan cheese
¼ cup sliced almonds

Steps:

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.

More about "chicken peppers mushrooms onions and tomatoes recipes"

SUMMER SQUASH CHICKEN ALFREDO RECIPE | ALLRECIPES

This is a recipe I came up with that uses all of my favorite ingredients and is very beautiful served on a platter.
From allrecipes.com
Reviews 4.5
Total Time 1 hours 15 minutes
Category Italian Recipes
Calories 436.1 calories per serving

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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