"This is a recipe I came up with that uses all of my favorite ingredients and is very beautiful served on a platter."
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 1/4 cup milk 6 sun-dried tomatoes, softened and chopped 3 tablespoons Parmesan cheese 1/4 cup sliced almonds
Directions
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.