Summer Squash Chicken Alfredo
Made with homemade roux and garnish with soft boiled egg.
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 | Summer Chicken Curry Recipes2 skinless, boneless chicken breast halves2 tablespoons garlic, minced1 (8 ounce) package uncooked rigatoni pasta6 slices bacon1 tablespoon vegetable oil1 small zucchini, sliced1 small yellow squash, sliced1 cup Alfredo sauce¼ cup milk6 sun-dried tomatoes, softened and chopped3 tablespoons Parmesan cheese¼ cup sliced almondsDirectionsPreheat 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 | Summer Chicken Curry Recipesprep: 30 mins cook: 45 mins total: 1 hr 15 mins Servings: 6 Yield: 6 servings
TAG : Summer Squash Chicken AlfredoWorld Cuisine Recipes, European, Italian,
