Summer Squash Chicken Alfredo Recipe

1. 1

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

2. 2

   Place the chicken in the prepared baking dish and coat it with the garlic. Bake in the preheated oven until the juices run clear and an instant-read thermometer inserted into the centers registers at least 165 degrees F (74 degrees C), about 25 minutes. Let cool, then chop.

3. 3

   Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rigatoni in the boiling water, stirring occasionally, until tender yet slightly firm, about 10 minutes; drain.

4. 4

   Cook the bacon in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.

5. 5

   Heat the oil in a skillet over medium heat. Add the zucchini and yellow squash; cook until tender and lightly browned. In a small bowl, combine the Alfredo sauce and milk; set aside.

6. 6

   Serve the chicken over the pasta; pour the Alfredo sauce over the top. Top with the zucchini and squash; sprinkle with the bacon, sun-dried tomatoes, almonds, and Parmesan cheese.

• Calories 297.41 kcal Moderate
• Protein 24.55 g Good Source
• Carbs 19.91 g Moderate
• Total Fat 13.7 g Moderate
• Saturated Fat 3.22 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 64.48 mg High
• Sodium 402.13 mg Moderate
• Fiber 2.61 g Low Source
• Sugar 7.78 g Moderate
• Added Sugar 0.41 g Low Source
• Calcium 128.61 mg Low Source
• Iron 1.77 mg Low Source
• Potassium 562.28 mg Moderate
• Vitamin A 12.39 mcg_rae Low Source
• Vitamin C 7.81 mg Low Source
• Vitamin D 0.12 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄