"Chicken, Zucchini, and Yellow Squash are served over pasta with an Alfredo Sauce" topped off with Parmesan Cheese & Bacon
Serves: 6-8 Preparation time: Cooking time: Difficulty: Medium - some experience needed
Ingredients
2 skinless, boneless chicken breast halves or 8 tenders
2 tablespoons garlic, minced
1 (16 ounce) package uncooked rigatoni or linguine pasta
2 tablespoon vegetable oil
1 small zucchini, sliced 1 small yellow squash, sliced
1 jar Alfredo sauce
1/4 cup milk
3 tablespoons Parmesan cheese
3 tablespoons crumbled bacon (optional)
Method
1. Heat 1 Tbsp oil in a skillet saute garlic and cut up chicken until juices run clear.
2. Place the chicken in bowl until pasta is finished.
3. Bring a large pot of lightly salted water to a boil. Place the pasta in the pot, cook 10 minutes, until al dente, and drain.
4. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. (optional item) or buy pre-cooked
5. Heat 1 Tbsp oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned.
6. 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, bacon & Parmesan cheese.