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1. Turn the oven to 350 degrees and preheat.
2. Spray a baking dish with nonstick cooking spray.
3. Add the chicken to the baking dish and coat with garlic.
4. Bake until the chicken juices run clear, which takes about 25 minutes.
5. Allow the chicken to cool then chop into bite size pieces.
6. Prepare the rigatoni according to the directions on the package.
7. Add the bacon to a skillet and brown over medium high heat.
8. Drain, crumble and set aside.
9. Add the oil to a skillet and sauté the squash over medium heat until tender and browned lightly.
10. Combine the Alfredo sauce and milk in a small bowl and whisk until smooth.
11. Serve the pasta, topped with chicken and pour the sauce over the top.
12. Top with the squash and sprinkle sun-dried tomatoes, bacon, parmesan cheese and almonds evenly over the squash.
13. Serve immediately.
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