Saturday, July 30, 2011

The Summer of Yum!

Good evening bloggers! Tonight, we have a special Summer recipe to prepare tonight. As most of you wonderful cooks and foodies know, summer squah is currently in season. It's an absolutely delightful vegetable to work with when you can find it in stock at your local market or supercenter. Our meal tonight is... drum roll please?

Summer Squash Chicken Alfredo

You will need:

  • 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

  1. Preheat the oven to 350 degrees. 
  2. Lightly grease a baking dish. 
  3. Place the chicken in the prepared baking dish, and coat with the garlic. 
  4. Bake for 25 minutes, or until the chicken juices run clear, then cool and chop the chicken. 
  5. Bring a large pot of lightly salted water to a boil. 
  6. Place the rigatoni in the pot and cook for 10 minutes, until al dente, and then drain. 
  7. Place the bacon in a skillet. 
  8. Cook over medium high heat until evenly brown. 
  9. Drain, crumble, and set aside. 
  10. Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned. 
  11. In a small bowl, mix the Alfredo sauce and milk. 
  12. Place the chicken over the cooked pasta. 
  13. Pour Alfredo sauce over the chicken and top with the zucchini and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese, and almonds.
  14. Enjoy!

I hope you all have a splendid evening and I will catch you all on the flip side. Happy blogging and happy eating!