Summer Squash Chicken Alfredo

Summer Squash Chicken Alfredo -

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.