Chicken Button Squash Alfredo

    Chicken Button Squash Alfredo


    104 people made this

    The bright colours of the ingredients in this chicken alfredo make it very attractive in the bowl. Enjoy!

    Serves: 6 

    • 2 skinless, boneless chicken breast halves
    • 2 tablespoons garlic, minced
    • 250g rigatoni pasta
    • 6 rashers bacon
    • 1 tablespoon vegetable oil
    • 1 small zucchini, sliced
    • 1 small button squash, sliced
    • 1 cup Alfredo sauce
    • 1/4 cup (65ml) milk
    • 6 sun-dried tomatoes, softened and chopped
    • 3 tablespoons Parmesan cheese
    • 1/4 cup sliced almonds

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Lightly grease a baking dish.
    2. 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.
    3. 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.
    4. Place bacon in a frypan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
    5. Heat the oil in a frypan over medium heat and saute the zucchini and button 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 sun-dried tomatoes, bacon, Parmesan cheese and almonds.

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