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
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 pan. 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.
Fresh Peach Dessert
Added: 05/08/14 : 10:09:43
Recipe makes 15 servings
PREP 30 mins /COOK 10 mins/READY IN 40 mins
16 whole graham crackers, crushed 3/4 cup butter, melted 1/2 cup white sugar 4 1/2 cups miniature marshmallows 1/4 cup milk 1 pint heavy cream 1/3 cup white sugar 6 large fresh peaches - peeled, pitted and sliced
Combine the graham cracker crumbs, melted butter, and 1/2 cup sugar in a mixing bowl. Mix until evenly moistened, reserve 1/4 cup of the mixture for the topping. Press the remaining mixture into the bottom of a 9x13-inch baking dish.
Heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. Remove from heat and cool.
Whip cream in a large bowl until soft peaks form. Beat in 1/3 cup sugar until the cream forms stiff peaks. Fold the whipped cream into the cooled marshmallow mixture.
Spread 1/2 the cream mixture over the crust, arrange the peaches on top of the cream, then spread the remaining cream mixture over the peaches. Sprinkle the reserved crumb mixture over the cream. Refrigerate until serving.