Veggie Chicken Alfredo

I tweaked a recipe I found online. YUM. Creamy goodness, the flavors meld together so well. I've been searching for a good recipe all summer (not too diligently since I'm pregnant and ill but still) and finally, here it is. Omit the chicken and you have a delicious vegetarian dish. My boys weren't too keen on the squash (but they never are), but they loved the noodles. Serves 6.

Veggie Chicken Alfredo

1 8-oz package uncooked penne rigatoni pasta
6 slices bacon
1 large chicken breast, cubed
2 Tbsp garlic, minced
1 small zucchini, sliced
1 small yellow squash, sliced
1 c mushrooms, sliced
2 c Alfredo sauce
1/4 c milk
1/4 c grated Parmesan cheese
1/4 c sliced almonds, optional

1. Boil noodles according to package directions. Set aside.

2. Meanwhile, brown bacon in large skillet over medium heat until cooked through. Set aside on paper towel to cool; crumble bacon into small pieces.

3. Drain most of bacon grease, leaving a thin coating on bottom of pan. Return to burner and add cubed chicken. Cook until no longer pink and juices run clear. Add garlic, zucchini, yellow squash and mushrooms. Cook until squash is tender according to your preference, about 5-10 minutes. Add Alfredo sauce and milk to skillet and cook until heated through. Sprinkle with Parmesan cheese and sliced almonds, if using. Serve warm.